‘Slow Food Festival’ will come alive at the Mount Lavinia Hotel during the month of August.‘Slow Food works to defend biodiversity in our food supply, spread taste education and connect producers of excellent foods with co-producers through events and initiatives’ said Chef Leonel Velazquez, Executive Sous Chef at Mount Lavinia Hotel the founder of Slow Food in Sri Lanka.
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the vanishing of local food traditions and people’s dwindling interest in the food they eat where it originates from, how it tastes and how our food choices affect the rest of the world. With this taken into perspective Slow Food brings together pleasure and responsibility, and makes them inseparable.
‘Today, we have over 100,000 members in 132 countries that support Slow Food and Sri Lanka now endorses that eco-gastronomy is the best way to move forward in the culinary world. Our movement borne at Mount Lavinia Hotel is founded upon this concept of eco-gastronomy and totally endorses that there is a strong link between plate and planet’ he added,
Hence, the initiative very appropriately known farm to table was instilled at Mount Lavinia Hotel. The Slow Food concept which rides on the farm to table motto, offers the freshest dishes prepared from local ingredients found within the destination. The culinary team at Mount Lavinia Hotel is ready to make you experience just how good genuine global cuisine can be, especially when it’s locally sourced, creatively presented, and enjoyed in a casual ambiance.
The General Manager, Anura Dewapura states, ‘Our concept for the month of July was Mediterranean style cooking from a range of produce found across our own country is absolutely the essence of Slow Food. Hence the mixture of shared cultures brings out the best in culinary excellence.” He also confirms that, “The experience and various backgrounds of our Chefs who are in the Slow Food Team give us the unique ability to recreate signature dishes that are synonymous to Mount Lavinia Hotel.”
Kamal Munasinghe Director Food and Beverage of the Mount Lavinia Hotel states, “We’re proud of our new cooking initiative and the fact that we’re leaving a smaller environmental footprint while working closely with our own local growers endorses our commitment to the planet.” And he continues to state, “Above all, we’re focused on preparing a delicious meal for you to enjoy while at Mount Lavinia Hotel.”
The month of August it will be Cuban Family Dinner – with Cigars, Congos, Dominos and Mojitos take you through a slow and a pleasurable journey through the varying tastes of Cuban cuisine however with local ingredients. In the following month you can enjoy ‘a passage to India’ created and menu engineered by Chef Ranga.
Chef Leo will take the concept Slow Food to the south and the cultural triangle so that the culinary traditions could be blended into the Slow Food concept to surface authentic and unique creations synonymous to Sri Lanka.
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