Farmer's Market: Sat, Aug 12; 10am-2pm; Chef Olive and Nutrition Consultant Lisa Miller (Shattuck Ave)
- Duration : 4 Hours (approx.)
- Product code : PQHULP
*We meet at the corner of Martin Luther King Jr. Way & Center St. (at the foot of the market) by 10am. The chef will be wearing a brown Kitchen on Fire chef coat so that he is easy to spot.
Living in the Bay Area gives us access to some of the world's best, freshest & most delicious produce. Here at Kitchen on Fire we are lucky enough to have two farmers' markets within walking distance. We couldn't help but have a class like this. We'll explore the farmer's market together, talking with the farmers to ensure we get the best picks. Then we'll head back to the kitchen and start cooking a fantastic meal featuring all of the fresh goodies we just purchased! Learn all about local seasonality, how to store & keep produce fresh, & most importantly, some fantastic, ideas, tips, tricks & recipes for Berkeley's bounty of locally grown best!
The former co-owner and bar manager of Berkeley’s acclaimed Cesar Tapas Bar, Said is one of the Bay Area’s respected culinary personalities. Born and raised in France, he is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. Said began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, Said returned to Paris and opened his own restaurant, the very popular Texas Coyote, which included three sprawling bars and a night club. It had frequent reviews in the press such as Gault Millau, Vogue, Le Point, Le Nouvel Observateur, Le Monde, Paris Capital magazine, Liberation and Marie Claire. Olivier Said was a regular guest host on the number two national radio station in France, Skyrock, live from his restaurant.
Lisa Michelle Miller is a Nutrition Consultant and is a member of the National Association of Nutrition Professionals (nanp.org). She graduated with honors and earned a certification in Nutrition Consulting from the state licensed Bauman College, College of Holistic Nutrition and Culinary Arts in Berkeley, California. Lisa's holds a Bachelor of Science degree, with experience in the health care, agriculture and consumer products industries. She also has years of training and personnel development experience.
In addition to instructing at Kitchen on Fire, Lisa runs her private nutrition practice, Ocean View Nutrition, in the San Francisco East Bay and leads nutrition classes at other locations in the area and on-line.
As a lifelong athlete, and as a triathlete, she has used her nutrition knowledge to optimize performance and overall wellness. Lisa balances her passion for nutrition and cooking with biking, hiking, running, yoga, skiing, kayaking and spending time with her nieces and nephews.
Food Philosophy:Lisa’s nutrition philosophy is based on healthy preparation of an organic whole food diet, tailored to the needs and goals of each individual. For Lisa, nutrition has always been a lifestyle, never a diet.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Each class will begin with a trip to the Farmer's Market. After students return to the kitchen with seasonal produce, the chefs will decide on a menu based on the items they found at the market. Students will then break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class, while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack, and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately our zoning permit does not allow students to take food home.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.
Allergies: If you have food allergies, please get in touch so we can make adjustments to the menu to fit your needs (email@example.com).
Kitchen on Fire