5:30pm-9:30pm - Includes in-depth cooking class\demo, dinner, & wine*
8pm-9:30pm - Includes dinner and glass of wine*
Haley House Bakery Cafe, 12 Dade Street, Boston
Ticket Prices for the Fundraiser:
$40/ dinner ticket $65/ class/demo and dinner ticket
Tickets are available online at:
http://www.brownpapertickets.
All funds support the Northeast Organic Farming Association of Massachusetts (NOFA/Mass) CSA Connect Classes at Madison Park in Roxbury
Presented by NOFA/Mass and Haley House Bakery Caf?
Sign up for an in-depth cooking class and dining experience (5:30pm-9:30pm) to learn the principles of sustainable cooking from celebrity chefs Odessa Piper and Didi Emmons. The class will prepare a Northeastern regional menu relying on ingredients harvested during winter in combination with other ingredients 'put by' from the winter larder.
Or, skip the lesson, and come for just the dinner (8pm-9:30pm)!
The fundraiser supports the cooking classes held for CSA members that are part of the CSA Connect program.
In 2012, CSA Connect:
Completed 20 weekly deliveries of organic local produce to nearly 50 CSA members in underserved communities like Roxbury and East Boston, affecting the diets of 100+ people.
Conducted 3 cooking classes
Generated more than $20,000 in sales for local farms
ABOUT THE CHEFS:
Didi Emmons
A graduate of La Varenne Ecole de Cuisine in Paris, France, Didi Emmons is also the founding chef of four restaurants in the Boston area. These include The DeLux, Pho Republique, Veggie Planet, and Haley House Bakery Caf?. At Haley House she pioneered the Take Back the Kitchen Program, which provides cooking classes to inner-city youth. She also serves as a consultant to Project Bread?s Chefs-in-Schools program as well as the Boston Public Health Commission.
Odessa Piper
Belonging to the same generation of pioneer chefs as Alice Waters, Odessa Piper is famous for her regionally reliant Madison, WI restaurant L?Etoile. Her work has been featured in Fine Cooking, Food & Wine, Bon Appetit, and Wine Spectator. A James Beard award winning chef, she has also been a frequent contributor to NPR, and loves to share her approach to ingredients and recipes, including the White House. Her menus at L?Etoile, over the decades opened with this inscription ?Choosing lovingly grown food from within our region helps to hold all communities of life together? thank you for supporting the farmers and their commitment to these patient arts.?
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