The First All-Chefs Viand, November 2006
the viand is a small-plates slow food feast. all of the food comes from local farmers markets and artisanal producers and everything we serve is hand-made. we see it as part of the process of re-learning cooking and community and we see it as a part of one of the major (and successful) social movements of our time, which is changing the food system, supporting small farmers and increasing pleasure and health of food.
we align ourselves with the movements for sustainable cuisine, slow food, and food sovereignty.
the events take place in private homes, making us an underground restaurant.
in order to share our perspectives and skills, viand chefs also give cooking classes, kitchen advice, and accompaniment in farmers market shopping
