ECPI University Press Releases (June 2009)

Culinary Institute of Virginia’s Living Lavida Locavore Classes Bring Ingredients from FARM to FORK

VIRGINIA BEACH, Va. – (June 2009) – Casual Gourmet, the recreational cooking program at The Culinary Institute of Virginia, the School of Culinary Arts at ECPI College of Technology, presents classes about cooking with locally available ingredients in an interactive and tasty way.

The classes, Living Lavida Locavore, are taught by Patrick Evans-Hylton, chef and senior food and wine editor of Hampton Roads Magazine. Classes are held at the Old Beach Farmers market, which is located in the parking lot of Croc’s 19th Street Bistro, 620 19th Street, Virginia Beach. The first Living La Vida Locavore class was held on Saturday, May 23. It was a great success, and subsequent classes are sold out until June 27.

Ten participants joined Chef Evans-Hylton on a unique and educational culinary adventure. The class toured the market, learned about local foods, spoke with producers/vendors about their products and growing practices, and picked up some goodies for lunch. The culinary team at Croc’s 19th Street Bistro prepared the four-course lunch with the ingredients purchased at the market (see menu below).

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