Explore the true meaning of farm-to-table dining and the joy of cooking sustainably. This class is designed for those passionate about local food systems and delicious cooking. You’ll learn how to select and properly store seasonal produce, develop flavorful recipes inspired by local farms, and create a multi-course meal that honors both the ingredients and the community that grew them.
Chef Chris will walk you through this simple, yet decadent feast while explaining the culinary processes and farming techniques involved to yield nutritionally dense crops and positively contribute to the environment.

Menu:
Arugula Salad w/ Poached Shallot & Tomato Vinaigrette
Chicken Mica w/ Steamed Basmati Rice
Broccoli Rabe w/ Toasted Garlic & Cherry Peppers
Apple Fritters

Chef Bio:

Chef Chris Mumford, a former full-time chef, has embarked on a new journey, creating his own farming and plant-growing business complemented by occasional catering services.
His wife Debbie, a retired Pastry Chef, often showcases her amazing talents alongside Chris’s delicious culinary creations.