• ABOUT
  OUR FARM
• CSA
  INFO
• DINNERS
  CLASSES
• TOMATO
  PLANTS
• OTHER
  ITEMS
• SHOPPING
  CART

• FARM TO
  FORK
• COOKING
  CLASSES
• VICTORY
  GARDEN CLASS
• GARDEN
  WORKSHOPS
• TOURS AND
  EVENTS

• 
• 

Cooking Classes

COOKING: FROM THE GROUND UP

Seasonal Innovations from Harvest to Table

Peaceful Belly Farm is offering you an opportunity to forge a connection with the food you are eating. Come join Abby Carlson and Josie Erskine in an all sensory experience. Gain knowledge of your food from the field to the fork.

We will learn about the harvesting of vegetables in the field and then into the kitchen for the creative process of cooking your harvest. We will discuss and practice different cooking methods and recipe ideas. We will help you understand the beauty and deliciousness of a variety of vegetables by experimenting with innovative ways of cooking and preparing our seasonal harvest. You will walk away with a better appreciation for food and more confidence in the kitchen.

Check back in April 2012 to see the cooking class list and dates for 2012…..

Class Fee $35 includes product and tastings.  Please bring your favorite kitchen knife and a Tupperware, there is always the potential for some take home treats.

 Please bring your favorite kitchen knife and some Tupperware; there is always the potential for some take home treats.

BIO

Abby Carlson, Chef

Abby has an insatiable passion for food. She has been cooking for 12 years in a variety of restaurants offering her an array of experiences. She began working with Peaceful Belly Farm when she was a chef at The Flipside Cafe. Her time at the Flipside Café ended when she was approached by Josie Erskine to expand her knowledge and understanding of food by working on a farm. She took this opportunity, and began her studies from Farm to Fork. They developed the concept of having dinners on the farm and she began innovating and fine-tuning her style

Abby took a sabbatical from the farm and spent a couple of years in Seattle working in hip big city restaurants alongside leaders in the culinary industry. Upon arrival in Seattle, Abby began working to help with the opening of a restaurant by an award winning chef. Abby installed and designed raised beds included in the culinary program, and then continued into the kitchen where she had the pleasure of using those products in her cooking. Other opportunities presented themselves such as, learning the art of pasta making, working with an abundant variety of spices from around the world and expanding her knowledge in the ways of Mediterranean cookery. During her time in Seattle Abby gained a vast repertoire of skills and techniques, all the while continuing her travels to Boise each summer to follow her true passion for the Farm to Fork concept.

Her association to the farm is a tightly woven relationship, which she finds constantly rewarding and inspiring. The opulence to have a perpetual connection to the food and an understanding of the process from seed to harvest has enabled Abby to acknowledge the importance and integral part that the farm serves in her creative process and insatiable passion for food.