Eating With the Seasons – The Series
This series is just too good not to share. Although technically it is not being held at a Phoenix farmers’ market, for once we will let Scottsdale pretend they are part of Phoenix. Just kidding of course.
The Arizona Chef’s Supporting Sustainable Agriculture and McClendon’s Select are participating in a series of cooking classes using seasonal produce at The Old Town Scottsdale Farmers Market on Saturday mornings from 10:30 a.m. to 11:15 a.m. Classes are $20 per class, reservations are required and seating is limited. All classes will be held at the Sustainable table. For more information, call (480) 990-1805.
Just look at this line up of chefs!
11/6/10 Chef Chuck Wiley from Cafe ZuZu at Hotel Valley Ho – Apples
11/20/10 Chef Payton Curry of Caffe Boa – Acorn Squash
12/4/10 Chef Keenan Bosworth of Atlas Bistro – Spigarello
12/18/10 Chef Chrysa Robertson of Rancho Pinot Grill – Tuscan Kale and Meyer Lemon
1/8/11 Chef Claudio Urciuoli of Prado Restaurant & MBAR – Bitter Italian Greens
1/22/11 Chef Charleen Badman of FnB Restaurant – Green Garlic
2/5/11 Chef Eugenia Theodopoulos of Essence Bakery Cafe – Meyer Lemons
2/19/11 Chef Wade Moises of Adobe Restaurant at the Arizona Biltmore Golf Club – Baby Fennel
3/5/11 Chef Aaron Chamberlin of St. Francis – Romanesco Cauliflower
3/19/11 Chef Vernon Erickson of Houston’s Restaurant, Scottsdale – Heirloom Beets
3/26/11 Chef Tracy Dempsey of Tracy Dempsey Originals – Creme de Lite Carrots
4/2/11 Chefs Cullen Campbell & Brandon Crouser of Crudo Cafe – Cosmic Purple Carrots
4/16/11 Chef Kevin Binkley of Binkley’s & Cafe Bink – Sugar Snap Peas
4/30/11 Chef Greg LaPrad of Quiessence at the Farm at South Mountain – Fava Beans
5/7/11 Chef Matt Carter of The Mission and Zinc Bistro – Squash Blossoms
5/21/11 Chef Michael Stebner of True Food Kitchen – Magda Zucchini
Do NOT wait. Call now.
Written by Susan Cypert, Phoenix Farmers Market Examiner at Examiner.com