Chef Night with Joe Rees

Chef Night with Joe Rees

Chef Joe Rees, co-owner of The Strand, charmed and inspired at November’s Chef Night. Roasted root veggies and kale salad with warm shallot dressing and seasoned pecans were a delicious highlight. The baked grouper with white wine & butter sauce were the perfect pairing and the lemon-thyme dessert bar, sent over by Mrs. Rees, was the final hit of the evening.

"Save the Garden" An Appreciation for Rich Fluffy Soil

"Save the Garden" An Appreciation for Rich Fluffy Soil

For four years, the Emeril Lagasse Foundation Culinary Garden’s organic soil had been cultivated making it loose, fluffy and easy to plant—filled with air that plant roots need — and with plenty of minerals essential for vigorous plant growth—then along came construction of the Kitchen House.

Long Beans al Fresco

The distance most food travels from farm soil to our dinner plate is usually measured in miles. Recently the seventh graders from OJA reduced that journey to mere feet. With a portable hot plate, folding table and a few basic tools the students were able to prepare a delicious recipe in the garden using ingredients from the garden.