Learn about “farm to table” concepts, and gain hands-on culinary skills, as you prepare delicious food sourced from local, organic farms and gardens. Gain deeper insight into where food comes from and specifically about sources for locally grown food. We will cook together, learn about eating with the seasons and explore food as a means to wellness. We will save seeds and prepare nourishing dishes using locally sourced, in-season fruits, vegetables, and other ingredients. Learn to make unleavened flat bread, milling flour from wheat seeds, and prepare delicious dips, spreads, soup and salad using regionally sourced ingredients.
We will begin with a short walk to the Saturday Farmer’s Market at Cabrillo College. As cooks, consumers, and stewards of our local environment, we will explore the abundance of options and reconnect to this place we call home. The remainder of the weekend will be spent in the Culinary Arts classroom and kitchen preparing delicious food using fresh local ingredients. You will go home with knowledge of regional food sources, delicious recipes, the skills to prepare meals at home, and to plant the seeds you saved throughout this inspiring workshop.
Students ages 16 and older are welcome, minors must be accompanied by an adult.
Please bring an apron.