Chef Demos
For the 2011 Chef Demos, local food luminaries joined farmers, fisher folk, and food producers in showcasing local food outdoors along the Boston Harborwalk.
Chef Demo Stage at Children’s Wharf Park
Butcher Demos
11:15 a.m. – 12 p.m. – Whole hog butchering of a Berkshire pig from Vermont with grilling to follow. Presented by Matt Jennings of Farmstead, Inc. and La Laiterie
in Providence, Rhode Island.
12:15 p.m. – 1 p.m. – Hindquarter butchering of grass fed beef from Maine with grilling to follow. Presented by Adam Tiberio of Tiberio Meats.
1:30 p.m. – 2:15 p.m. – Butchering of a whole Vermont lamb. Presented by Tom Daly of Savenor’s Market.
2:30 p.m. – 3:15 p.m. – “Brokedown Chicken Demo” presented by Michael Ehlenfeldt of Stone Hearth Pizza Co.
3:30 p.m. – 4:15 p.m. – Breaking down of a shoulder clod of grass fed beef from Maine. Presented by Brian Draper of Savenor’s Market (Cambridge) butcher.
Cooking Demos
11:30 a.m. – 12:15 p.m. – Eating Local Without Killing Yourself by Chef JJ Gonson of Cuisine en Locale in Cambridge. See description below.
12:30 p.m. – 1:15 p.m. – Cooking Locally for Your Kids by Chef Avery Perry of City Fresh Foods in Roxbury.
1:45 p.m. – 2:30 p.m. – Baking with Local Food by Brad Brown of Blue Frog Bakery in Jamaica Plain.
2:45 p.m. – 3:15 p.m. – Global Local Vegetable Cooking by Chef Nadine Nelson of Epicurean Salon. See description below.
3:30 p.m. – 4:15 p.m. – Raw Vegan Lazagna by Chef Tammie Watson of Channel Cafe using ingredients from the Enterprise Farms CSA Farm.
Eating Local Without Killing Yourself by Chef JJ Gonson
Join locavore personal chef JJ Gonson for tips and tricks for making changes toward a locavore lifestyle, without feeling like you have to suffer to do so. Eating local means fresh food that tastes better, is higher in nutrition and supports growth in your community, but if you feel burdened by the idea of changing the way you eat then it is not going to be fun. We will talk about where to source local food all year round, things you can look for in the market or restaurants to make locavore decisions, and simple ways to put food away when it is in season for when it isn’t. Whether you are a dedicated locavore looking for new ideas or a beginner who isn’t sure where to go, here are steps you can take anytime to move toward a more sustainable way of eating. Join us for a Q&A about eating locally in your world.
Global Local Vegetable Cooking by Chef Nadine Nelson
Vegetables are always underrated, playing second fiddle to everything else on the plate. Chef Nadine of Epicurean Salon will show you how to make vegetables the star of your meals with 3 quick and easy recipes that use the bounty of the farmers market as a canvas for global flavors that explode in the mouth. Epicurean Salon is an interactive culinary event company specializing in cooking classes, corporate team building events, and culinary tours. Chef Nadine is from Toronto, considered the most multicultural city in the world. She is of Jamaican Heritage and likes to combine global flavors with local ingredients. Contact info: theepicureansalon.com, nadine.nelson@gmail.com, 617-407-9101.
