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).

All Photos by Patrick Evans-Hylton

To reserve a space or to learn of other recreational cooking programs, go to www.chefva.com or call 858-2433. A locavore is someone who consumes foods that are grown or raised locally. This style of eating has been identified by the Food Channel as one of the Top 5 culinary trends of 2009. Living La Vida Locavore classes run from 9 am until 11:30 am on June 27, July 25, August 15, September 12, and September 26 and are $25 for each session.

About The Culinary Institute of Virginia

Culinary Institute of Virginia, the School of Culinary Arts at ECPI College of Technology, opened for enrollment in fall 2006. Graduates can earn an Associate of Applied Science degree in culinary science in less than two years. The curriculum offers a European educational model that combines classroom instruction with hands-on [ Continue Reading... ]

Culinary Institute of Virginia, the School of Culinary Arts at ECPI College of Technology, opened for enrollment in fall 2006. Graduates can earn an Associate of Applied Science degree in culinary science in less than two years. The curriculum offers a European educational model that combines classroom instruction with hands-on externships in the community. For information call 757-858-CHEF or visit the Culinary Institute of Virginia

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About ECPI University

ECPI University is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools to award associate, baccalaureate, and masters degrees and diploma programs. With campuses in North Carolina, South Carolina, and Virginia, ECPI, a private university established in 1966, offers convenient classes during the day, evening, [ Continue Reading... ]

ECPI University is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools to award associate, baccalaureate, and masters degrees and diploma programs. With campuses in North Carolina, South Carolina, and Virginia, ECPI, a private university established in 1966, offers convenient classes during the day, evening, and online; graduate employment services are provided. Continuing education certification classes and testing are also available.

ECPI's fields of study include:

TECHNOLOGY


BUSINESS AND CRIMINAL JUSTICE

HEALTH SCIENCES

CULINARY

(Program field availability varies by campus.) For more information, visit http://www.ecpi.edu

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