Fresh Starts Cooking Camp
April 26th through May 31st
Tuesday's from 6-8pm
Join Chef Amy in this 6 part cooking series to learn how to prepare fresh, healthy, seasonal and organic meals. Each week you will learn basic cooking techniques to prepare everything from amaranth to zucchini. Classes include recipes for you take home along with resources on where to find the best quality food. Fresh Starts Cooking Camp will guide you to become a seasoned home chef ready to prepare what’s growing locally in your neighborhood.
Organic and Local ingredients used.
All classes support a vegan diet.
Sampling of the dishes we create and homemade beverages will be provided.
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 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 dishes with seasonal 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. This class, you will show you 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 they provide in your regular diet. We will create a four course meal from these trace mineral rich treats from the sea.
5/17/16 – Session 4: The Great Whole Grain. Chef Amy will explain what whole grains are and their benefits. We will identify a variety of whole grains including oats, quinoa, rice, amaranth, millet, freekah and farro. We will prepare whole grain dishes that may be enjoyed for breakfast, lunch and dinner.
5/25/16 – 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. 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!
Reserve Your Seat by 4/15/16
Email Chef Amy