Innovative Cooking Class Using Local Ingredients Has Excited Participants Dreaming Of Eating Four Months A Year

BATH — The small but enthusiastic group that attended a cooking class about local foods Tuesday came away not only with a good meal, but with some food for thought, too. Local Farms-Local Food, a collaboration between the Brunswick-Topsham and Kennebec Estuary land trusts, offered the class, held at Now You’re Cooking on Front Street. Aaron Park, chef/owner at Henry and Marty in Brunswick, used in-season ingredients from Farm Fresh Connection, a Freeport food distributor, to make a meal for participants. “I had such a great feeling when I left, and my belly was full with incredible food,” said Joyce McPhetres, a Topsham resident who took the class. She said she plans to buy local, even more so than she does now, and that she attended because “it just seemed like a wonderful cause, an opportunity to be creative and to get inside the mind of an incredible chef.” (read more at the Forecaster)

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Posted by on Apr 28 2012. Filed under Berries,Chowdah and Moxie, featured. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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