March 19th, 2014 by Linda Elbert
We are honored to have Taylor volunteer as the pastry chef for Tasting the Ark of Taste on April 12. She will be baking with heirloom grains that are on the Ark of Taste. Read her “bio” and you will see why we are excited! https://www.eventbrite.com/e/taste-the-ark-of-taste-tickets-10133067277?ref=ebtnebtckt
Chef Taylor Wright has loved baking since “baking” meant mixing flour and water with green food coloring and then baking it into a hard brick. Luckily for everybody, she has expanded her repertoire a bit. Taylor comes from a farmers-market loving, food-obsessed family and it wasn’t until college that Taylor noticed that not everybody collected vintage cookbooks and thought out-of-season tomatoes weren’t worth eating. Attending Kenyon College, Taylor had the opportunity to delve into spiral-bound ladies club cookbooks and chart the changing tastes and food trends of America in the early 1900s. This led to a thesis study on American Food Pathways and an abiding love for pudding. Moving out of the sphere of intellectual food study, Taylor pursued her culinary passions at small restaurants around the country and then trained at the Culinary Institute of America in Hyde Park, New York. After culinary school she worked her way up in New York City before deciding she wanted to travel and try some other countries’ food traditions. She spent a year training and working in Barcelona under Jordi Butrón, a leader in avent garde pastry. This interesting amalgamation of learning landed Taylor the job of opening pastry chef at the Fishhouse, a highly regarded restaurant on the Gold Coast of Australia. Taylor is now back in Orange County and is very excited about the imminent opening of new project with her sister, where she will be getting back to the American pastry traditions that she loves, but don’t be surprised if it’s not exactly how your grandma made it.
March 14th, 2014 by Stacey Blaschke
Instructor: Robyn Doan
Where: Farm + Food Lab
When:Saturday, March 15, 2014 10 – 11 a.m.
What: A Taste of Savory Vietnamese Workshop
Basics of Vietnamese cuisine
Five fundamental taste elements
Chef Demonstration: Beef Pho (noodle soup) and Goi Cuon (Vietnamese salad rolls)
Visit the Farm + Food Lab and learn the concept and benefits of sustainable cooking and how it applies to today’s families at the new workshop series, Fresh Plates – A Taste of South East Asia. At each hour-long presentation in the series, local chefs will demonstrate how to prepare healthy, delicious international meals, from garden to table in less than 30 minutes. Participants will be taught the value and impact of using local, sustainably produced ingredients, and will be provided information on the nutritional value of the cuisine staples with details on how to grow them at home.
Free to the public, the Fresh Plates Workshop series is taking place on the first three Saturdays in March from 10-11 a.m. in the Farm + Food Lab. The Fresh Plates Workshop Series was developed in collaboration with Slow Food Orange County.
About the Farm + Food Lab
The Farm + Food Lab is a two-acre demonstration garden created to educate and inspire visitors of all ages on how they can grow organic, fresh produce in their own backyard. Open seven days a week and staffed by University of California Cooperative Extension (UCCE) Master Gardeners of Orange County, the Farm + Food Lab is home to spring and fall gardening workshops for adults as well as monthly workshops for children, developed in partnership with the UCCE Master Gardeners.
The Orange County Great Park is located at Sand Canyon and Marine Way, and can easily be reached by the 5 or 405 freeways. For more information, visit, please visit http://www.ocgp.org/ or call 866-829-3829.
March 13th, 2014 by Stacey Blaschke
Announcing the premiere of this week’s new PBS short film “CSA”
The Lexicon of Sustainability’s Know Your Food short film series continues to premiere this season on PBS Food. One film will be released every Thursday through June 19, 2014.
or watch here
Please share this with your friends and family and help us bring transparency to the food we eat.