Join Rebecca Courchesne, chef and co-owner of Frog Hollow Farm, for an evening of locally-grown, organic deliciousness. Learn how to incorporate locally-grown, preserved fruits into winter dishes. Menu to include Sparkling Cocktails (virgin variety), Roast Pork Chops with Pear Sauce, Pan-Roasted Turkey Breast with Plum Sauce and a surprise Peach-themed dessert.
Becky Courchesne is a native northern Californian, just like Farmer Al. Although she graduated from Linfield College with degrees in English and anthropology, cooking was always her first love. After moving back to the Bay Area, she began working in the kitchen at Alice Waters’ Café Fanny and later became head pastry chef at Oliveto in Oakland. It was there, while Farmer Al was making his delivery rounds, that the pastry chef met the peach farmer. Becky moved to the farm in 1995 and in 2000, inspired by the abundance of delicious fruit all around her, she launched a line of now-famous organic conserves, marmalades, jelly and chutney all made with Frog Hollow Fruit grown right in her backyard. Farmer Al and Becky were married in 2003 and have two daughters Maddie and Millie with whom they share their love of the land and great food.
December 1st 20096:30pm-8:30pm
@ Whole Foods Market, San Mateo
Cooking With Frog Hollow Farm
Register on-line or by calling 650-358-6900
6:30pm-8:00pm
@ Whole Foods Market, Napa
Cooking With Frog Hollow Farm