BATH — Local Farms-Local Food, a a collaboration between the Brunswick Topsham Land Trust and the Kennebec Estuary Land Trust, will hold an interactive cooking class using local food on Tuesday at Now You’re Cooking.
Aaron Park, chef and owner of Henry and Marty Restaurant in Brunswick, will use in-season, local ingredients from Freeport-based food distributor Farm Fresh Connection to prepare a meal for participants, according to a release.
“Spring parsnips, kale, mustard greens, potatoes, tomatoes, fresh cheese and Maine raised chicken or pork are all possible ingredients for this culinary course,” the release states. “The class will take a realistic view at cooking with local food using what is in season and available to create delicious cuisine. Educating consumers on how and where to get and prepare seasonal local food is a key step to increasing local food consumption.”
Sarah Ayres from Farm Fresh Connection and farmland protection specialist Chris Cabot will speak about the sources, benefits and connections local food has to the community.
The course will run from 6 p.m. to 8 p.m. at Now You’re Cooking, 49 Front St.
Cost is $40 per person or $70 per couple.
To register, call Mary Milam at 443-1402 or visit www.acooksemporium.com.
news@timesrecord.com
Comments are not available on this story. Read more about why we allow commenting on some stories and not on others.
We believe it's important to offer commenting on certain stories as a benefit to our readers. At its best, our comments sections can be a productive platform for readers to engage with our journalism, offer thoughts on coverage and issues, and drive conversation in a respectful, solutions-based way. It's a form of open discourse that can be useful to our community, public officials, journalists and others.
We do not enable comments on everything — exceptions include most crime stories, and coverage involving personal tragedy or sensitive issues that invite personal attacks instead of thoughtful discussion.
You can read more here about our commenting policy and terms of use. More information is also found on our FAQs.
Show less