The Field Kitchen's next Farm Class will be held at Open Field Farm in Petaluma. These popular classes are an inspiring way to see how and where your food comes from, and to meet the people who are growing it. Open Field Farm is a diversified farm, raising grass fed beef, pastured eggs, chickens, and turkeys, pork, while also growing a wide variety of vegetables, herbs, dry beans and corn, flowers, and small grains. Mid-October is the perfect time of year at Open Field because summer tomatoes, eggplant and peppers will still be in full swing, and we should also see the first of the fall crops such as winter squash and Swiss chard. We will start the day with a tour of the fields and will learn how farmers Seth and Sarah James use only organic and biodynamic farming practices. We will pick the produce for our cooking class directly from the plants—it doesn’t get any fresher or more local than that! The tour includes a pick-your-own herb garden, where students can snip fresh herbs to take home. After, we will prepare a seasonal lunch together using the absolute freshest produce from Open Field and then sit down for a feast together. Additional Open Field produce and meat may be available for purchase to take home. Feel free to bring wine or beer to enjoy with lunch. Note: cell phones do not work on the farm, and you may not be able to reach us after 8 a.m. on the day of class. Students are responsible for their own transportation to and from Petaluma, however we will send out a confirmation email the week prior to the class to connect anyone who would like to coordinate a carpool. EARLY BIRD tickets are $130 until Friday, September 23rd, after which the price will increase to $150. About The Field Kitchen: The Field Kitchen is a popup cooking school that offers classes in kitchens and out on farms in the San Francisco Bay Area. About the Instructors: Frances Wilson is a seasoned food professional who taught the professional culinary program at the renowned Tante Maries Cooking School in San Francisco for more than ten years and now teaches at the Silverado Cooking School in Napa. Prior to that, she was the chef at Lalimes restaurant in Berkeley. Jen Knapp taught recreational classes and led private culinary events at Tante Maries Cooking School for 15 years, in addition to working as a private chef and caterer throughout the Bay Area. She is also certified as a Master Taster with ChefsBest, where she does sensory evaluation of consumer food and beverage products. Frances and Jen enjoy sharing their enthusiasm and knowledge about food and cooking with others.
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