Private Cooking Class
21 and older
32701 Alipaz St
San Juan Capistrano, CA
What to bring: This event will be held outdoors on the farm, please dress accordingly (comfortable walking shoes suggested). Don’t forget your sunglasses, hat, sunscreen.
Parking: Please park in the back lot behind our barn. Upon arrival, follow the wayfinding signs to the parking lot. Parking is limited at The Ecology Center, please feel free to park on Camino Del Avion (street parking) if there are no spots in the lot.
We understand your plans may change. Given that tickets for this are considered a donation to raise funds for our culinary education program, we are unable to offer any refunds upon cancellation. We appreciate you notifying us ahead of time if you are no longer able to attend. Tickets are nontransferable. Feel free to contact us with questions or comments: email@example.com / 949-443-4223.
We will be taking pictures and possibly video to use on our website, social and other educational media, and by registering for this workshop you agree to our photo/video release policy.
***THIS EVENT IS SOLD OUT. PLEASE JOIN US FOR THE RECEPTION AND BOOK SIGNING!***
Join us on Sunday, June 30th, for a private cooking class with Samin Nosrat, acclaimed author of Salt, Fat, Heat, Acid, and renowned chef, Jennifer Sherman of Chez Panisse in Berkeley, California.
Samin Nosrat is a cook, teacher, and author of the James Beard Award-winning New York Times Bestseller Salt, Fat, Acid, Heat. Nosrat is an Eat columnist at The New York Times Magazine and the host and an executive producer of the Netflix original documentary series based on her book. She lives, cooks, and gardens in Berkeley, California.
Jennifer Sherman is co-chef and general manager at Chez Panisse* in Berkeley, California. She attended the California Culinary Academy and Le Cordon Bleu, Paris and has cooked at Chez Panisse, both in the Café and Restaurant, for most of the 1990s until she left to raise her daughter, Catherine. She returned in 2008 to become General Manager. Jennifer is a member of Les Dames d’Escoffier and serves on the Board of Directors of The Ecology Center in San Juan Capistrano.
Samin and Jennifer are donating their time to create an intimate and exclusive event as a benefit toward our vision of an educational program called Feast Verde. The Ecology Center has partnered with the Boys and Girls Club of San Juan Capistrano, our next door neighbor, to engage underserved, low-income children in a multi-week culinary experience. In summer 2019, children will join us daily on the farm and in the kitchen to engage in hands-on creative workshops learning where food comes from and how to prepare a healthy meal with fresh ingredients.*
Together, you will embark on a candid creative journey that will be a living experience of what the future of our Culinary Center will be. Jennifer and Samin will guide you in a beautiful cooking class in the field where you will create a meal from start to finish. You will harvest and gather ingredients, taste new interesting flavors, learn new varieties, create a menu, cook and eat a meal together.
*More information Below
Following our private cooking class, Samin will be hosting a public book signing and reception. This is included in your ticket price if you would like to join.
Please go HERE for the full press release.
*Feast Verde: Through hands-on workshops, children are engaged in each step of the food production process from planting and nurturing organic produce on the farm, to harvesting and preparation, to designing a menu and creating a meal to share with friends and family. From seed to plate, children are exposed to the full lifecycle of food while also engaging in lessons around health, nutrition, science, our environment, and culture. Feast Verde’s unique and meaningful experiences connect children and their families to food and agriculture, and teach our next generation about being stewards for a healthy future.
Our summer 2019 Goals:
- Engage 48 4th-8th grade underserved children from Boys and Girls Club of San Juan Capistrano in Feast Verde’s hands-on creative workshops around food and agriculture, and inspire them to make healthy and conscience food decisions in their daily lives.
- Through hands-on workshops, children are engaged in each step of the food production process from planting and nurturing organic produce on the farm, to harvesting and preparation, to designing a menu and creating a meal to share with friends and family. From seed to plate, children are exposed to the full lifecycle of food while also engaging in lessons around health, nutrition, science, our environment, and culture. Feast Verde’s unique and meaningful experiences connect children and their families to food and agriculture, and teach our next generation about being stewards for a healthy future.
*Chez Panisse is a Berkeley, California restaurant, known as one of the inspirations for the style of cooking known as California cuisine. Restaurateur, author and food activist Alice Waters opened Chez Panisse in 1971 with film producer Paul Aratow, then professor of comparative literature at the University of California, Berkeley. The restaurant focuses on ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.