Have you ever asked a child what part of the chicken is the nugget? I can guarantee there would be some very clever responses from our little ones. In a society full of choices, food should be a simple one. Farm to Fork is a program at The Ecology Center that is a perfect opportunity to bring awareness to kids and empower them in the kitchen. Even better- it is fun, messy and always tasty!  With that said, it is with great pleasure that we introduce our new instructor, Head Chef Erika Tucker of The Cellar in San Clemente. Just to get better acquainted, we asked Erika a few silly and general questions…

Favorite meal of the day?
Breakfast! More specifically crepes with French brie and orange butter.

Why did you choose to be a chef?
It was either professional race car driver or chef. I chose the latter but still pretend I’m both.

What brings you to The Ecology Center other than your love of food and children?
My dear friend Jeff was the one to bring me over.. immediately I fell in love with the entire concept of the center and wanted to be a part of it.  I would come here as a kid when it was an empty lot for pumpkin patches and produce stands. Very special to see what it has evolved into today.

Why do you feel that it is so important to buy local/fresh?
Where do I start? The concept of buying local is all too underappreciated in my opinion. Though obvious that transporting food long distances uses a tremendous amount of energy, why must there be such a strong demand for it? By adding processing and transportation to the equation we are adding a significant and unnecessary amount of stress to the environment. The fewer steps it takes to get your food from the farm to your table the better. Not to mention the fact that local food tastes better! The crops are picked at their peak and are much fresher and nutrient packed.

If you could teach the kids of Farm to Fork one thing…what would it be?
Not to be intimidated to cook at home! To be able to use kitchen tools, knives and equipment safely and effectively. After they get that, the possibilities are endless as to what they can make.

Say I was headed out for date night at The Cellar…Any new creations at The Cellar we shouldn’t miss?
Yes! Chocolate filled beniets with cherry jam.

What clever way would you get kids to eat their vegetables?
I think bringing them here to the farm or any local garden and having them interact with the produce will give them a better appreciation and less negative outlook on vegetables. Having them pull a carrot out of the ground and making carrot bread with it. That’s special. Some fun seasonal recipes with vegetables that I’m making in my kitchen now include carrot and zucchini bread, carrot soup with mango honey, fresh basil and thyme infused lemonade, and a spring vegetable quiche.

Thank you Erika! We can’t wait to see what you will be creating in the months to come.

There is still time! Be sure to join us this weekend for Farm to Fork, Saturday, May 5th from 10:30-12. On the menu:   Homemade Bagels and Strawberry Jam.  Mmmm.

What a great weekend we had here at The Ecology Center! Pastry chef Elyssa Fournier, of Andrei’s Conscious Cuisine,  joined us in the kitchen along with 11 kids for Farm to Fork. The smell of fresh strawberry jam wafted through the house as the kids made a fresh batch of currant scones.  The best part (other than eating the ones Elyssa made ahead of time) was the kids were able to take their own batch home to bake and share Sunday morning.  Genius!!! Thank you Chef Elyssa for such a great workshop.  We really appreciate all you have done and continue to do.