A vendor at the downtown Santa Cruz Farmers' Market
The Farmers’ Market recently started a monthly food/farm education series called The Foodshed Project, and this Wednesday is the second event (Next month’s theme is Peach Party). Beginning at 3pm, Briske and butcher Chris LaVeque (of el Salchichero) will be presenting. The event includes grilled grass-fed mini burgers, and provides information on the importance of pasture-raised meats and eggs.
Briske currently teaches classes at Let’s Cook!, a cooking school in Soquel. These include Sausage Making 101 (using organic pork from local Fogline Farms), Succulent Steaks, and Chicken 101. Read my recent article on Let’s Cook! LaVeque’s background includes a degree from San Francisco’s California Culinary Academy, an apprenticeship with Severino’s Community Butcher, an internship at renowned Los Gatos restaurant Manresa, and positions at local restaurants Cellar Door (now Le Cigare Volant) and Gabriella Cafe.
This Wednesday’s hours are 1:30-6:30 p.m. (summer hours for the market). The expanded hours usually last until Thanksgiving week. Between Thanksgiving and the week after Daylight Savings Time, hours are shortened to 1:30-5:30 p.m.
The Details
Santa Cruz Downtown Farmers’ Market special food/farm event
Wednesday, July 4, 2012, 3 p.m.
Cedar & Lincoln Streets (one block off Pacific, behind Logos/Toadal Fitness)
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