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Food for Thought - Sustainability, Community Gardening & Farm to Table

Food for Thought - Sustainability, Community Gardening & Farm to Table - Wed, Apr 5, 10am-2pm

  • 10-10:15 Attendee & Check-in - receive 1 of 3 color-coded badges (Blue, Red, & Green) for workshop sessions

  • 10:15-11:45 Panel discussion, Intros, Q&A w/ Moderator Paul Dillon, Assoc Dean of Business, Culinary Arts & Hospitality Mgt @ HCCC; Panelists Darcy Hutzenlaub, Farm Mgr @ Share the Harvest Farm; Thomas McQuillan, Dir of Sustainability @ Baldor Specialty Foods; & Christopher Albrecht, Executive Chef @ Ryland Inn

  • 12:10-1:45 Three Demos each in Artisanal Breads, SparCs, Sous Vide

  • 12:10-12:35 Session 1 Demos -

  • Artisanal Bread-Blue Group, SparCs-Red Group, & Sous Vide-Green Group

  • 12:45-1:10 Session 2 Demos - Artisanal Breads-Red Group, SparCs-Green Group, Sous Vide-Blue Group

  • 1:20-1:45 Session 3 Demos - Artisanal Breads-Green Group, SparCs-Blue Group, Sous Vide-Red Group

Complimentary refreshments will be served thru-out the day.

Free to attend!

For tickets RSVP to Eventbrite at http://tinyurl.com/foodforthought2017




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