Chef Tack March 2010 Farm Dinner

The Chef Track class of 2010 at their Farm Dinner Courtasy of Isabelle Farms



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http://www.flickr.com/photos/organize/?start_tab=sets

Chef Track Spring 2010

What an amazing experience for all of us. One more Chef Track class has graduated and on their way to explore and create. Congratulations to the Chef Track Class of Spring 2010 Good Luck and Keep in touch. Class photograph with Chef/Owner Jason Shaeffer of Chimney Park Restaurant in Windsor Colorado.

Chef Track Graduate Chuck Stober's Tour de Course

Hi Michael...
Here are a few photos from the Holiday Party I catered last December. It was a company party in the CEO's house in the Broadlands in Broomfield and about fifty people attended. Michael Soloway was my sous chef. It really was a great success and I was happy with the results.
Thanks!
Chuck
Tour de Course

Chuck and Michael are Graduates from the Spring 2009 Chef Track Class.
Click this Link to see the slide show

Fall Preparations Underway

Preparing your garden for the winter and cleaning up after the harvest go hand in hand.



Lasagna Composting or layered composting, is a method that not only allows you to clean up the fall garden but prep your beds with nutrient rich compost at the same time and do it all with little effort over the winter time. Step One: Split your garden trimmings into two piles, one Green; manure, compost able food scraps and all green vegetable matter leftover after the harvest. The second pile should consist of brown compost; fall leaves, pine needles, sawdust, wood chips and all dried matter leftover after the harvest such as corn stalks.




Step Two: Place a layer of cardboard or three layers of newspaper on top of each bed.
Step Three: Layer your brown compost first. Brownn compost should be 3 times as thick as green and the green compost should be placed in a rut down the center of the brown compost. Top this layer with another layer of brown compost and repeat until you have used up all your garden waste. If you have too much waste give the layers a week to compress and continue.

Farm to Table Program 2008

To the North Fork Valley and back
Ten students in their 11th week of class, travel to the North Fork Valley to experience first hand the life of an organic farmer and prepare dinner every night with the spoils of a hard days work. The 10 day long Farm to Table experience culminated with a dinner in the field for 100 guests, planned, prepared and served by the students.

Click this Link to see the slide show.

The Garden

Excerpts from the Garden in Pictures

Mermaid Masquerade

Probably one of my favorite pieces!!!!!!!!