Our day started with arriving at Chefs house. Beautiful but modest looking, with a small yard. He told us what he had planned for us for the day. A trip to the Inn, a visit to his organic gardener and then back to his house to cook dinner! WHAT?? Cook at his house? Yup that's right we were invited back to prepare our meal.
So we all pile into our vehicles and head over to the Inn at Bay Fortune. It is beautiful! We started with a tour of the kitchen. The Chef showed us his walk in fridge where he stores all the homemade prosciutto, salami, bacon and smoked salmon. Crazy!
Then we headed out back to the herb garden.
Then on to the vegetable garden. In past years they grew more of their own produce and herbs but now they have a local organic farmer that can consistently provide them with what they need.
Chef Michael picking fresh pea shoots for our salad.
Then we headed over to the organic gardener. For a quick read on Becky Townsend check out this article in the Guardian.
We dug in and weeded a few rows of corn in exchange for some fresh greens and some new potatoes. There were close to 25 of us so it only took us 5 minutes but it saved her hours of work!
We then headed back to Chefs house. Rachel, his wife met us inside with a bucket of beer! Unexpected but welcome! lol
Here is a shot of Chefs spice rack! Isn't it crazy!? He has spices from all over the world! I could not help taking a picture!
Chef broke us up into teams and we started preparing supper. Here is a shot of one of our instructors, Chef Hans Andregg and Chef Michael Smith cooking our steaks!
It was an amazing day and an incredible opportunity! Chef is so passionate about supporting local farmers and really stressed that to us. So that when we run our own kitchens we will think about what is available close to home!
One word: Jealous.
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