Sustainable Springfield Offers Cooking Classes by Chefs from Jacksonville’s Most Popular Restaurants | Arts & Culture

Title (Max 100 Characters)

Sustainable Springfield Offers Cooking Classes by Chefs from Jacksonville’s Most Popular Restaurants

Sustainable Springfield, a non-profit organization dedicated to building healthy communities by promoting sustainable practices, will offer a series of cooking classes in 2011 hosted by top local chefs.

The workshops, called “Cooking in Season,” will take place at the beginning of winter, spring, summer and fall 2011.  Executive chefs from Restaurant Orsay, ‘town, 29 South and First Coast Technical College's Culinary Arts Program will each teach one workshop, showing participants how to cook with ingredients harvested in their peak season.

“Cooking with seasonal ingredients straight from your garden or local Farmer's Market is becoming increasing popular,” said Amanda Searle, president of Sustainable Springfield.  “Not only is it healthier to eat fruits and vegetables picked at their peak, it is also more economical and environmentally conscious.  Foods also taste best when they are picked and eaten fresh.”

Executive Chefs and their class dates include:

o             Executive Chef Scott Ostrander of ‘town: Jan. 15, 2011

o             Executive Chef Scotty Schwartz of 29 South: April 16, 2011

o             Executive Chef Brian Siebenschuh of Restaurant Orsay: July 9, 2011

o             Executive Chef David Bearl, Director of First Coast Technical College's Culinary Arts Program: Oct. 15, 2011

 

Sustainable Springfield will send information on each class location to all participants after registration.  Classes are $40 each but participants can purchase all four classes for $140 through Dec. 31, 2010.  Registration is available online at www.sustainablespringfield.net/cooking-in-season-classes.html

Springfield Deals

Springfield Businesses