The Food History Project will host an informative discussion on Farm Fresh Foods and the Creation of SLO Provisions with SLO Provisions co-owner, Steve Bland and Chef Sam Williams about the dynamics of working with local farmers and purveyors to curate their signature, farm to table cuisine.
Originally launched as a convenient spot for from-scratch, take-away fare and select gourmet food products, SLO Provisions has now evolved into a community touchstone, offering dine-in options with house-roasted rotisserie meats, family-style dinners, specialty sandwiches, farm-fresh salads, and rustic-style baked goods, as well as signature drinks, coffees, wine and beer.
Owners Steve Bland and Dwyne Willis opened SLO Provisions in the fall of 2016. The business has now grown to include a second location at the headquarters for Mindbody in San Luis Obispo.
The event will be hosted at SLO Provisions, located at 1255 Monterey Street in San Luis Obispo on Monday, April 8 at 5:30pm. Guests will enjoy small samples and can order additional wines and cuisine from the menu.
Attendees must RSVP to: email@example.com.
The event is limited to 25 attendees and reservations are required, along with a $10 contribution to help with costs.