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Root to Restaurant with Chef Geoff
October 3, 2015 @ 9:00 am - 1:00 pm$35 – $55
An Abundance NC DIY Sustainability Workshop with Chef Geoff
Saturday, October 3, 9am-1pm
Located at the Plant at 220 Lorax Lane, Pittsboro, NC.
For directions, click here.
Chef Geoff Seelen has a philosophy to his cooking: to be sustainable – environmentally and economically – one must explore all aspects of a plant’s life. To know a plant’s growth cycle intimately allows you to use it to its fullest cooking potential. When in its cycle are the leaves most tender? Does it flower? At what point does its stem taste best? Using all parts and attributes and knowing when they are most delicious is not only an art – it’s practical. Join him for our Root to Restaurant workshop as he passes along his working knowledge of smart harvesting and creative cooking.
We’ll start the morning harvesting our seasonal produce at the Piedmont Biofarm. Geoff will offer a demonstration of his harvesting methods and give insight into where each plant is in its life cycle. Come dressed for getting your hands dirty and your mind expanded. We’ll end this workshop with hands-on processing of the produce we’ve harvested followed by an expansive cooking demo. And, of course, we will commune over the delicious, wholesome food we cook!
Pre-Registration is Required. Register Here
About the instructor:
Chef Geoff Seelen cooks some damn good food. It’s Southern. It’s gourmet. It’s pretty. It’s colorful. But what’s most impressive is that Chef Geoff’s cooking is practical. He believes that food should be as delicious as possible, but still approachable. Accessible. Economical. Sustainable. One must use their ingredients in balance and to the fullest to create a well rounded meal that factors in the cost of production. Each Farm-to-Table dinner he cooks is a beautiful balancing act.
Chef Geoff Seelen grew up in New Hampshire. He was born to a family that celebrated food and recognized the power of gathering around a table to commune on a deeper level. He learned to cook through working at restaurants, most notably Blue Hill at Stone Barns in New York. His passion for food deepened last year on a three month stay in a little town in rural Spain. In this community, food was the centerpiece of everything social. His neighbors shared the vegetables they grew, the food they cooked, the wine they made… with the whole community. Here Geoff witnessed the power of food to bring people together and was inspired to recreate this in America. This inspiration brought him to Piedmont Biofarm, where he has helped develop a renowned Farm-to-Table dinner.
To learn more, visit the Piedmont Biofarm website: http://www.piedmontbiofarm.com/ CSA shares are still AVAILABLE!