Join Chef Amy for Fresh Starts Cooking Camp and learn how to prepare healthy, seasonal and organic meals. This 6 part series focuses on whole organic food and teaches you how to cook it. At Fresh Starts Cooking Camp we use all organic ingredients and local vegetables. All classes are vegetarian and may also be vegan if Campers prefer not to include raw local honey. Fresh Starts Cooking Camp will guide you to become a seasoned home chef ready to prepare amaranth to zucchini and the fresh bounty that’s growing locally in your neighborhood.
Each class includes a health and recipe packet along with resources on where to find the best quality food. Fresh Starts Campers will sample the dishes created and enjoy house made beverages.
Classes are held from 6-8pm on Tuesday evenings.
4/26/16 – Session 1: Go Green. Chef Amy will kick start the series with an educational lecture on how to identify and select quality ingredients. She will discuss the benefits of eating organically and the realities of how most of our food is produced. We will prepare seasonal dishes with local greens. Dishes may include depending on availability: bok choi, kale, collard greens, sorrel, spinach and Swiss chard.
5/3/16 – Session 2: Somewhere Over the Rainbow of Vegetables. Chef Amy will explain how to select the freshest seasonal vegetables and the most nutritious ways to prepare them. Cutting and cooking techniques for fresh vegetables will be the focus. In this class, you will learn how to incorporate vegetables into every meal and snack of the day.
5/10/16 – Session 3: Sea Vegetables Aren’t Just for Mermaids. Chef Amy will identify a variety of sea vegetables and discuss the powerful health benefits of incorporating them in your regular diet. We will create easy dishes and snacks from these trace mineral rich treats from the sea.
5/17/16 – Session 4: The Great Whole Grain. Chef Amy will discuss what a whole grain is and the benefits of choosing whole over refined grains. We will identify a variety of whole grains including oats, quinoa, rice, amaranth, millet, freekah and farro. Dishes we prepare will showcase how to incorporate whole grains at breakfast, lunch and dinner.
5/24/16 – Session 5: The Perfect Plant Protein. Chef Amy will demonstrate the best ways to cook dried legumes. She will discuss the benefits of consuming legumes as a staple source of protein. We will cover how to create dips, salads and side dishes from our nutritious little seeds.
5/31/16 – Session 6: Soups On! Chef Amy loves vegetable soup all year round. Fresh soup is an easy meal, side dish or snack that you can make ahead of time and enjoy anytime of the day. We will learn how to make a fresh stock as a base for our homemade soup du jour.
Homegrown Local Food Cooperative
2310 N. Orange Ave.
Orlando, FL 32804
$225 for the entire Camp!
10% discount for cash payments!
call or email Chef Amy
Or Register Online at http://www.tangibletaste.com/
Registration Deadline: 4/15/16.