Environmental Chef Services
February 2010 Organic Center Newsletter
Thursday, Feb 04, 2010
Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder
Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...
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Tulsa City Center of the Texas/Oklahoma Chapter of IIDA. Proceeds from Fabulous Finds
enable the Tulsa City Center to sponsor scholarships for interior design students, present
continuing education classes for design professionals; and educate the public on issues such as
life safety, the environment, ADA and sustainability.
Each year our City Center donates a portion of our proceeds to a local non-profit organization.
This year we are proud to be partnering with Tulsa CASA, Court Appointed Special Advocates.
Tulsa CASA, as authorized by Oklahoma law, is organized to speak for the best interest of
abused and neglected children in court. They promote and support volunteer representation
for children in an effort to provide each child a safe, permanent, nurturing home. CASA raises
support through their annual fundraiser Operation Playhouse which auctions off donated
playhouses in the spring. With our continuing partnership, IIDA Tulsa has taken part in
Operation Playhouse through Fabulous Finds. Fabulous Finds features a design competition
where local firms produce one of a kind playhouse designs. Each playhouse will be constructed
by a local contractor and then donated to CASA. Due to local support IIDA Tulsa will be
donating TWO playhouses, doubling last year’s contribution!
What does the event look like this year?
Fabulous Finds is ever evolving. While the principles remain the same it grows and adapts each
year with a new theme. This year the theme is Loop- Reduce, Reuse, Recycle! The elegant
evening will feature a “green” flair with live entertainment and a buffet style dinner
accompanied by various wine and champagne beverages. We will also be announcing the
winner of our Second Annual Operation Playhouse design competition. 2009 Fabulous Finds will
hold the annual live and silent auction, featuring outstanding items to be auctioned off by a
professional auctioneer to the highest bidder. After the live and silent auctions commence,
plan to be entertained and enjoy this magical evening.
# # #
Chef / Founder
Calafia Cafe & Market a Go Go
Opening 2008
www.chefcharlieayers.com
www.amazon.com/Food-2-0-Secrets-Chef-Google
650.533.1999
fax 650.216.9592
charlie.ayers@gmail.com
P Before printing this e-mail think if it is necessary. Think Green
Best of the Best Chocolate
This past September, I was asked to participate as a judge for a Taste TV Chocolate Salon that allowed us (and the general public) to taste chocolate from local and national providers. It was a great experience (I mean, how bad could it be to eat every kind of chocolate imaginable?). The last booth I visited was Mayana Chocolates, created by chocolate artesian and chef Daniel Herskovic. Had I known the treat that I was in for, I might not have visited other booths!
The first thing that strikes me about his chocolates is how beautiful they are. The beauty encompasses the shape, color and visual texture. They remind me of chocolates I lusted after when I was in Paris. They are lined up so perfectly, and are so visually appealing and they just make me want to grab a few and run out the door! Perhaps it might be better to just make friends with the chocolatier/
Herskovic has been trained as a classic chef at the California Culinary Academy. In 2004, he started a private chef business and then expanded in 2006 to launch a catering company called Sakura Private Dining. He started to study and take chocolate workshops at the French Pastry School and The Notter School of Pastry Arts in Orlando. After his formal training, he decided to incorporate his chocolate creations into the catering business by offering clients boxes of chocolates. After winning high praise, he launched Mayana Chocolates in 2008.
The plan is to expand by selling his chocolates directly via the web. Herskovic is working now to complete the website. The chocolates have a 3-5 week shelf life (not that they would ever last that long.)
Because Chef Herskovic is both an artesian and a perfectionist, he only uses the best chocolate base product. These ingredients include Swiss, German, French and US made chocolate. He said, “I look for a chocolate that can be a blank canvas.” Approximately 75% of his creations are made with dark chocolate. His contention is that people tend to overeat milk chocolate offerings, but can be satisfied by eating only one piece of dark chocolate. So, I put him to the test with his own chocolate. I ended up having three pieces and then closed the box and moved it to another room.
For the holiday, Mayana Chocolates is selling a 16 piece collection for $37. Yes, I did have to sample these just to make sure they were as yummy as I remembered. My personal favorites are the Fleur de Sel Caramel, Crème Brulee Ganache, and Carmelized Peanut butter and milk chocolate ganache, Passion fruit ganache…honestly, I love them all. I would have MANY more friends if I carried a box of these chocolates with me all the time.
Flavors include:
- Fleur de Sel Caramel enrobed in Dark Chocolate
- Cookies N’ Cream Ganache enrobed in Dark Chocolate
- Carmelized Peanut Butter and Milk Chocolate Ganache
- Deep Milk Chocolate Ganache
- “Pomme Tatin” Carmelized Green Apple and Vanilla Ganache enrobed in Dark Chocolate
- Passion Fruit Ganache with White and Dark Chocolates
- Mayan Spice with Chile, Cinnamon, and Dark Chocolate
- Creme Brulee Ganache enrobedi n Dark Chocolate
- Raspberry-Dark Chocolate
- Toaste Pecan Marzipan and Milk Chocolate-Cinnamon Ganache
- Cherry-Dark Chocolate
- Pistachio-Kirsh Marzipan with Dark Chocolate Ganache
- Toasted Coconut Ganache and Milk Chocolate-Almond Praline
- Fresh Mint-Dark Chocolate
- Espresso-Dark Chocolate with Hazlenut Praline
- Hazlenut, Coriander, and Dark Chocolate
In addition to selling his chocolates for holidays such as Christmas and Valentines Day, he packages many of them for weddings and showers. Mayana Chocolates have also been created special for corporations with custom logos and slogans. They recently produced some for Barack Obama’s presidential campaign.
Mayana Chocolates can now be purchased via paypal by clicking on this link: PURCHASE NOW!
Mayana Chocolates
3443 N. Elaine Place
Chicago| IL 60657
773-301-3850
http://www.mayanachocolate.net/
One evening in mid May, dressed in formal white
restaurant attire, Alex Forsythe and a small cadre staff of sous-chefs arrived at
the Linnaeus Teaching Center at Woodward Park in Tulsa Oklahoma.
They came to offer their services to Bellenda Possie and Friends. They
rolled in crates of squash blossoms, Colorado lamb, Alaskan halibut,
organic local mushrooms from Planet Mushroom, and enough fixings for
a five-course feast to help thank those whose donations and contributions
support the second anniversary of the Linnaeus Garden.
The eight-course meal, which included
Organic Valley spring greens with caviar from Mary's, Linnaeus squash
blossoms, Oklahoma Native roasted Buffalo rib-eye over onion tarts with
fried porcini mushrooms and fontina cheese, "was definitely the
most
exquisite, memorable meal we've ever had,"
As Chef Forsythe worked at the induction burner
from a well-equipped road case across from the stewards' station as
the guests mingled in the foreground. It was the ultimate open garden kitchen
experience.
ECS chefs have catered at more than a score of home parties
this year, in Colorado, San Francisco, the Caribbean, and in Tulsa. Demand for this type
of intimate dining is becoming very popular. Due to the interest
for in-home dining, Chef Forsythe his caudre developed collaborative chef services three
years ago, ECS www.1ecs.com. "People love the idea of an ECS
chef coming to them and being the entertainment", Chef Forsythe
said. "It's an extraordinary undertaking to do these dinners and the patrons feel the synergy of a unique presentaion of the chefs talent in this venue of the the site for whom the donation was extended.
ECS chefs are known for their attention to
detail and constant pursuit of fresh ingredients including the promotion
of local markets. We visit the host via phone and in person several times
to make sure all of the details are flawless. We make sure we know the
workings of the venue are in tune with the event. We want to make
sure we know every detail. This obsession to detail assures the
host that the event goes off without a hitch. Often the ECS chefs will
collaborate with one another. For our chefs, this modern day roundtable
event is extremely rewarding and gives the chefs an opportunity to express
their talents and creativity.
"Often, in newer homes, the kitchen is
part of a great room, and the
cooking goes on right there, as part of the festivities," Chef
Forstyhe said. "Some of the kitchens these days are very well appointed,
and the hosts are
really into cooking too which makes it really enjoyable. The best thing
about it is they usually share some extraordinary bottles of wine,"
he said
with a little laugh, sometimes donated but mostly from private cellars.
But it's not all about the equipment. "The hosts are totally into
food and
cooking themselves," he added, "so they get a great thrill
watching the chef
at work and picking up their signature styles!"
For some private dinners, the chefs bring sommeliers. Other times the
hosts
dig deep into their own wine cellars. In this case the rep for Calistoga
Vineyards was on hand
to make suggestions and offer great
varietals selections to match with each course.
"What it comes down to is not the material things, which can consume
you,
but the time you spend with the people you love as chef Alex pours the
Absinthe over the Vanilla scented organic sugar cube into a bath of Chadon
champagne communicating that this is how the French revolutions spawned.
"How could you be any happier reveling in history and enjoying
the good life?
Planet Mushrooms.
Sharnon Hewitt
918-587-3250
Mark Gelman
Markys Caviar.
www.markys.com
305-758-9288
Tobico Wasabi 113 g
Paddlefish 112 g
LeMur Vanilla
www.lemurinc.com
Tom Tate, Wine
Calistoga Vineyards
Lynn H. Wheatley
Lasting Impressions
Event Design for the Discriminating
7107 South Yale, No. 308 (mail only)
Tulsa, OK 74136-6308
918.629.1877 (cph) 918.495.1807 (fax)
lhwheatley@lastingimpressionsoftulsa.com
www.lastingimpressionsoftulsa.com
Cooks in the cabin, an evolution in onboard cuisine
Attention
Iron Chefs. Here’s a challenge for you. Try putting together those
beautifully prepared and eminently eatable dishes in a kitchen the size
of an apartment closet, with just enough counter space to open a can of
soup. Or take a shot at whipping up a soufflé at 8,000 feet, or
building an intricately stacked entrée at the same time you’re creating
a sauce, grinding coffee beans and serving drinks to a dozen demanding
passengers. And do it all with no sous-chef and no assistants, a
microwave oven that looks as if it belongs in the local convenience
store and a convection oven barely large enough to accommodate a couple
of plucked pigeons.
Welcome to the galley of a typical large
business jet, where food preparation and any form of cooking is always
a challenge. Despite the limitations of the galley, more and more
passengers are “foodies” who expect the same quality and service at
dinner in their $30 million business jet that they got last night at
Chez Panisse in Los Angeles.
Today’s business aviation catering
specialists are better than ever, putting together intricate meals for
virtually any ethnic or religious or dietary group and adapting menus
to meet new trends, from organic to vegan. But even so, a growing
number of customers–flight attendants, schedulers and dispatchers,
pilots and passengers–are asking for raw ingredients that can be
prepared and/or cooked on board the aircraft, or that can be sliced and
sectioned, par-boiled or seared and easily finished in flight. They
don’t want a menu, said one flight attendant. “They want what they
want.”
Donna Casacchia, president of The Corporate School of
Etiquette, is well aware of the phenomenon. One aircraft owner, said
Casacchia, made it clear in sending his flight attendant through a
course that the motivation was “no more catered meals.” Another owner
asked Casacchia if she could recommend a flight attendant capable of
“slicing and dicing and putting meals together in flight.”
Bombardier
chief flight attendant Debbie Franz is also acquainted with this
growing demand for in-flight meal preparation. Franz manages the flight
attendant staff of five for Bombardier’s demonstrator aircraft fleet in
Hartford, Conn.
Included in her budget is funding for culinary
training, from menu planning and ingredients to the pairing of wine and
foods and advanced saucing. Some flight attendants have attended a
special two-day advanced course in menu planning and culinary skills
offered by The Corporate School of Etiquette. One recently attended a
class on Indian cuisine. Franz herself has attended courses at the
Culinary Institute of America (CIA) in Hyde Park, N.Y., and hopes to
send a number of flight attendants from her staff to specialized
courses at the prestigious school this year.
More and more
flight attendant résumés list culinary skills, she said, from being a
certified chef to having at least some training in food preparation.
Have Wings, Can Cook
Benjamin
Jones launched his career after graduating from the CIA and was working
for renowned chef Wolfgang Puck at Spago when some Paramount Pictures
customers at the Los Angeles restaurant began complaining about the
quality of the meals on their company business jets. As Jones recalls,
it was not long after that he showed up at the hangar with his knives
and started cooking aboard the aircraft. He is now a qualified flight
attendant as well as a chef and works full time for a Fortune 50
company. Not only are the passengers happy with the freshly prepared
meals, he said, “It actually costs the company a lot less than
catering.”
Holly Sirois is a flight attendant with more than the
usual culinary expertise. She has worked at small restaurants, owned
her own restaurant for a while, and worked at the former Rita’s
Catering in Boston before becoming a flight attendant. Today, she is an
independent contract flight attendant who can list among her
accomplishments preparing and serving an in-flight meal on an airplane
whose passenger list included Food Network star Mario Batali.
Her
last full-time position was managing in-flight services for Flightworks
in Kennesaw, Ga., where she launched a culinary training program for
the flight attendant staff.
With the limitations of the typical
business jet galley, she said, in-flight food preparation is a
balancing act that requires a high level of organization. She does as
much of the work as possible in advance, either in a kitchen before the
flight or by arriving at the aircraft early.
Joe Botelho, a
full-time flight attendant for The Drax Group’s flight department in
Naples, Fla., agrees. He does his in-flight cooking in a Global
Express, the galley of which he designed to his own specifications.
Botelho
learned to cook at a resort in Italy and owned a restaurant in Florida.
A former Portuguese Air Force flight engineer, Botelho in his current
job combines his two great loves–flying and cooking.
Like
Sirois, Botelho cleans and prepares everything possible before the
flight, slicing and dicing, roasting vegetables and searing beef or
chicken.
Kendra Wilcox is a chef whose “Southwest French
Fusion” cuisine emphasizes low sodium and reduced saturated fats and
cholesterol and uses her personal blend of seasonings and fresh herbs
and spices. Her kitchen near Telluride, Colo., is 9,000 feet above sea
level, so she is familiar with cooking in an airplane cabin pressurized
to 8,000 feet. It’s an environment, she explained, in which a potato
wrapped in foil would bake in two hours, more than twice the time
required at sea level.
In-flight Cooking Has Its Limitations
While
culinary education and experience is valuable, food preparation on the
business jet has its limitations, determined for the most part by the
galley.
On even the smaller bizliners, such as Embraer’s Lineage
1000 or the Airbus A318, galley space is rarely an issue and there is
typically room for such “luxuries” as a refrigerator, a trash compactor
and a full-size oven and warming drawers. But smaller business jets,
even those the size of a Global 5000 or Gulfstream G550, are rarely so
well equipped.
Susan Friedenberg, president of Corporate Flight
Attendant Training and Services in Philadelphia, believes the galley of
the typical business jet is simply not designed for on-board food
preparation, and particularly not for cooking. This might be surprising
since some aircraft are capable of flights of 14 hours and more, during
which time passengers expect multiple meals. “Unless the galley was
designed for cooking, don’t,” she advised.
Wilcox concurs,
“Don’t even try to cook from scratch in a business jet cabin,” she
warned. Doing as much food preparation as possible on the ground to
minimize the work in the air is the key, she added.
While there
are certainly limitations to the in-flight preparation and cooking of
meals, it appears culinary training for flight attendants is becoming
more common.
Business aviation caterers are becoming a typical
source of such training. According to Paula Kraft, owner of Tastefully
Yours catering in Atlanta, “the bar has been raised in terms of the
culinary expectations of business jet passengers” and, as a result,
flight attendants in growing numbers are spending time in her kitchen
to learn various culinary disciplines.
Other business aviation catering kitchens also offer some degree of culinary familiarization and training.
Casacchia
keeps her advanced culinary classes small, no more than a half-dozen
students at a time, and she has a waiting list. The $1,600, two-day
course is taught by a trained chef and covers considerable ground, from
saucing techniques to menu planning. It is typical for the chef to use
a single basic ingredient, such as spinach, as a teaching tool for an
entire day, incorporating it into crepes for breakfast, salad at lunch
and mashed potatoes at dinner.
Sources for culinary training
are varied, from such formal settings as The Culinary Institute of
America to the more intimate one-day classes offered by A Store for
Cooks in Laguna Niguel, Calif. Many colleges and universities offer
culinary classes, and wineries often feature classes on the pairing of
wines and foods.
The CIA, in fact, offers a three-day course
designed specifically for corporate flight attendants. Training
includes such subjects as holding and reheating food, product
identification and knowledge, knife cuts and exceptional in-flight
service. Classes are held at the institute’s Hyde Park campus. The
next courses are scheduled for February 12-14, March 26-28 and May
13-15.
If in-flight food preparation and cooking is called for,
so is a course in food handling and safety. While dining is one of
life’s more exquisite experiences, Jean Dible of Georgia Food Safety
Professionals in Atlanta warns, “food also kills.” Dible teaches a
one-day course in food safety designed specifically for company
employees involved in food handling and preparation.
Is
in-flight food preparation and cooking just a phase propelled by
growing interest in the culinary arts? Or is it something more
long-term created by business jet passengers who, once weaned off fast
food, have no intention of going back? Flight attendants, chefs and
even business jet cabin designers are betting on the latter.
So as
passengers become more demanding, flight attendants are becoming more
attuned to the culinary arts, chefs are adapting to the limitations of
the cabin and aircraft interior designers are creating galleys more
suited to on-board food preparation and cooking.
In-flight Meal Preparation and Cooking: How Safe Is It?
More and more flight attendants have some culinary
training, and business jet galleys are increasingly designed for at
least minimal in-flight food preparation and cooking. All this is in
response to demands by “foodie” passengers who more than ever expect
the best catering, and many flight attendants are now doing as much of
the meal preparation as possible at home, from washing and dicing and
slicing to searing and par-boiling.
But is it safe? That’s the question some in the business aviation industry are asking–with good reason.
Jean
Dible of Georgia Food Safety Professionals in Atlanta has some of the
answers. Dible teaches food safety training, a one-day course available
to corporate flight departments, charter operators, fractional
operators, FBOs, caterers and others in the business aviation community.
For
those who do not take the specter of food poisoning seriously, Dible
points out that food-borne illness is responsible for more than 5,000
deaths a year in the U.S., and that contaminated food puts more than
325,000 Americans in the hospital each year.
The food-borne
outbreak risk to any individual or corporation owning a business
aircraft is “tremendously increased,” said Dible, because the majority
of business aviation employees who handle or order food have not been
properly trained in food safety procedures.
Food preparation and
transport for commercial purposes is strictly regulated in all 50
states, and for a flight attendant to prepare food in her kitchen at
home for passenger consumption later is illegal.
Food-borne
bacteria, said Dible, is multiplying in protein foods during the period
it is being transported from the shop to the home, continues to
multiply during preparation, during transportation from home to the
aircraft (if it has not been properly chilled) and during storage on
the airplane (if there is no proper refrigeration or chilling unit).
Susan
Friedenberg, the owner of Corporate Flight Attendant Training and
Services in Philadelphia, does not offer culinary training, but she
does emphasize safety in food handling as part of the cabin services
syllabus.
At its most basic, food safety is a matter of time and
temperature. Bacteria doubles every 20 minutes, she explained. The
danger zone with regard to food temperature is between 41 degrees F at
the low end and 135 degrees F at the high end. What’s more, heated food
should be blast-chilled down to below 40 degrees F within seconds of
being packaged, “and a blast chiller is not something that you find in
the typical apartment kitchen.”
Dible points out that there is
also the question of liability. “My advice to flight attendants who are
involved in food preparation and cooking is to be sure you have plenty
of liability insurance.”
Many of the students in her food safety
classes claim that they have never had an in-flight incident of food
poisoning, to which Dible responds, “that they know of.” The bacterial
incubation time can be as long as three days, “so the result is not
associated with the meal the victim ate on the flight.”
Back
October 1, 2006
Celebrity Tablescapes An Entertaining Success For The T.J. Martell Foundation
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Nashville,
TN. – Celebrity Tablescapes, the T.J. Martell Foundation's inaugural event that
matched designers with celebrities to create elaborate table settings reached
an entertaining success by raising more than $35,000 on Monday, September 25
and Tuesday, September 26, 2006 at the Hilton Nashville Downtown.
The event featured twenty-one lavishly decorated tables each with a unique
theme including some that carried through the celebrity touch. Designers were
asked to meet a criteria in building their tablescapes design such as having a
place setting for eight, decorated chairs (to fit the theme of the table), fresh
florals (if using floral arrangements), place cards, party favors for each
guest and a recommended menu designed by a chef. Some tables included celebrity
autographed memorabilia for party favors, song title table themes, celebrity
clothing as chair covers and celebrity inspired artwork as placemats.
To create a bit of fun competition, the tablescapes were judged by a judging
committee headed by Anita Baltimore, FASID and national past president of the
American Society of Interior Designers. Three awards were given during the
V.I.P. Reception on Monday night. The winner for the Best of Show Award was
presented to Jennifer Reguli and Sarah Martin of Bradford's
Interiors-Obelisk who partnered with actress Lisa Hartman Black to create the
theme of Elegant Glitterati. The "Friends of the Zoo" was the tablescapes that
received the Best Theme Award presented to Joyce Jones of BBJ Linen and Mike
Whitler and Mark Weber of Branches who partnered with CMT on-air personality
Katie Cook. The Most Creative/Whimsical Award was presented to Jason Parker
Counce and Susie Gianikas of Color, Inc. whose Butterfly Passion themed
tablescape was inspired by Dolly Parton. The judges added an Honorable Mention
award to Sandra Wong of Bryson Studios and Leslie Bilbrey of Green Resources
for their creative celebrity inspired Brenda Lee's "Rockin' Around The
Christmas Tree" tablescape.
"Celebrity Tablescapes gave patrons the opportunity to attend a unique event,
see extraordinary entertaining ideas and help raise vital dollars for cancer
research through the T.J. Martell Foundation," said Dr. Priscilla Partridge de
Garcia, Co-Chairman of the event. "The event brought together many talented and
giving people."
One of the highlights of the evening was the live auction of the fully designed
tables. Some tables included full table settings, trips, gift certificates,
tickets to events such as Tennessee Titans football games and items such as
luggage and spa treatments. Design consultant Lynn Baker offered the Premier
Live Auction table that was inspired by Capitol recording artist Trace Adkins
and his wife Rhonda and included Continental Airline tickets, a trip to the
Cal-a-Vie Spa in Southern California, a dinner for twelve prepared by Executive
Chef Alex Forsythe and a chocolate tasting by Sophia Rea Chocolate Source.
Celebrity Tablescapes was presented by Nashville Lifestyles and sponsored by
AdVerb Design, Continental Airlines, Educational Media Group, Michael Collins
Irish Whiskey, Gibson Guitar, Lipman, the Nashville Chamber Orchestra, Robinson
Graphics and the Vanderbilt-Ingram
Cancer Center.
For Immediate Release
Chef Beats the Heat with Menu at PGA
August 9, 2007 –Chef
Alex Forsythe, owner and founder of Executive Chefs Services
(www.1ecs.com) has been at the PGA facing triple-digit temperatures and
has been preparing dishes for all the soirées, which will wet the
palette and keep the guests refreshed as they enjoy the PGA
Championships. “We had Chef Alex do a Latin theme for our event and it
was a really an excellent way to cool us off and make us hot to party”
said
Chef Alex’s Cooling menu included:
Jicma, Strips with Jerk Spice and Tequila mist
Clear and Calms. Gin and Goslings Rum with Native mint.
Margarita Moose Maitme, Sustainable shrimp. ugh
Planet Mushroom (varietal Chef choice) matched with
Goat in Filo Cups.
“I really recommend that you consider designing small dishes for your guests and also keeping your menu items small to enjoy picnic style under umbrellas or trees as you fight the heat to enjoy the PGA” said Chef Alex Forsythe. “The Chefs at ECS travel around the world and are always prepared for any type of weather and have a deep concern for our environment.”
For ten years, Executive Chef Services (ECS) has served as a chef-based referral service whose website allows clients to find the perfect professional chef for any occasion or location. Chef Alex Forsythe and the chefs of ECS know and appreciate the signs of global warming and understand the need to “go green” while remaining on the cutting edge for culinary delights. ECS chefs went “Green” in order to support the local farmers and provide the freshest quality produce for their menus. These high caliber chefs care about the clients and are paying more attention to the carbon footprint of every meal they create wherever they create it.
Chefs at ECS are also starting to offer "Environmental Chef Services," providing environmental and social awareness alongside their usual creative and quality gastronomical services. In addition to incorporate these values into their day-to-day lives and work, chefs Jody Kropt, Alex Forsythe, RJ Harvey, Daniel Herskovic and Daniel Asher will be participating in the "Eat Well Guided Tour of America," which is run by the non-profit organization Sustainable Table.
To bring the 2007 Harmony Festival theme, Global Cooling,
to life in the
Culinary Showcase we have created an experience that will
make a
connection between food and the earth, and will demonstrate
that
healthy, local, natural and organic food is good for us and
for the
planet. The Culinary Showcase stage will feature chef demos
and expert
presentations on food issues as they relate to human and
planetary
health. The Culinary Showcase, complimented by the alwayspopular food
Taste-A-Thon, takes place in the Kraft Hall. This natural foods attraction provides
festival goers with a chance to taste andlearn about the best and newest items from
the natural foods industry.Chefs AyersRottman and Forsythe of ECS along
with Abram with create a theamed Rock star dinner menu for headliners.
New in 2007, to beautifully illustrate our Global Cooling
theme, the
Center for the Future of Farming a local nonprofit has
helped to create a
wonderful food forest beside the Culinary Showcase. This
demo "Food
Forest" is collaboratively created on a lovely grassy area
in
front of the Culinary Showcase by local farmers,
permaculture landscape
designers, nursery owners and sustainability activists.
Harmony Festival Hospitality has been feeding the festival
healthy,
natural and organic food for over four years. The Harmony
Festival is
about learning to live better on the planet and we walk our
talk.
Thanks to so many wonderful local businesses for their
ongoing support
and to each and every new businesses that comes to the
festival and
participates in creating a healthy scene and better
informed audience.
Below is a partial list of the many fantastic companies
that have
participated in the Culinary showcase and/or the
Taste-A-Thon. We thank
them for their generosity and for helping us to nurture the
volunteers, crew
and artists at the Harmony Festival.
