What’s Cooking at the Great Park?

Select Saturdays through November 5

Date: Select Saturdays through November 5
Time(s): 12:00 p.m.
Location: Farm + Food Lab | Map & Directions
Free Parking & Admission

These cooking demonstrations are presented as part of the Great Park’s Health and Wellness Initiative that includes activities in the Farm + Food Lab, the new 100-acre Farm and the weekly Sunday Farmers Market.

Check out Chef Jenny Ross, owner of restaurant 118 Degrees, as she demonstrates a dressing recipe and talks about ways that you can use greens to create fresh, homemade salads.

The demonstration will begin at noon at the Farm + Food Lab, immediately after the Salad Bowl Garden garden workshop.

About Jenny Ross

Jenny Ross, the owner and executive chef of the living-foods restaurant 118 Degrees in Costa Mesa, California, has been a pioneering spirit of the raw-foods movement since 2000, beginning with her first Los Angeles café. As a chef, her unique creations have captivated customers nationwide, and her product line is available in health-food stores throughout the country.

Jenny works with clients of all backgrounds, motivating them toward more vibrant health while teaching them about the healing power of living foods. Her award-winning cuisine has drawn a celebrity clientele to her restaurant and has been a positive catalyst for changing many lives.
Please visit her Website: www.shop118degrees.com

Chef Sharone Hakman, a hit MasterChef finalist, will showcase preparing easy, fresh dishes, such as Pumpkin Ravioli, using the fall harvest from the Great Park Farm. The cooking demonstration will encourage participants to cook using fresh ingredients to promote a healthier lifestyle. Recipe cards will be provided.

About Sharone Hakman

Originally a financial planner, Sharone tapped into his life-long love
for food and became an overnight celebrity in the culinary world with his stand-out performance on the hit show Master Chef. Gordon Ramsey and his team of celebrity judges were so impressed by Sharone’s natural ability and passion for food, he was offered a chef’s position at one of the hottest Italian restaurants in L.A., Mozza Osteria. Sharone now owns a successful catering company, teaches cooking classes, is a culinary spokesperson, and is about to release a line of his signature gourmet BBQ sauces. Dinner with Sharone is always a special event. His personality is as big and colorful as the dishes he dreams up.
Please visit his Website: sharonehakman.com

Check out Chefs Linda Lewis Elbert and Michell Betrall as they bring fall herbs to the table with Fresh Herbs and Fall Cuisine. The co-owners of The Basement Table will show you how to use fresh herbs to create a fresh herb risotto or herb syrups for teas, sauces or drinks.

The demonstration will begin at noon at the Farm + Food Lab, immediately after the Gifts from the Garden garden workshop.

About Chefs Linda Lewis Elbert and Michell Betrall

Chef Michell Bretall is a classically trained professional chef, and has been catering for three years. After graduating from culinary school, Michell worked as a Sous Chef at Nicks Laguna Beach. Chef Linda Lewis Elbert operates Mindful Cuisine, providing culinary services such as cooking classes, personal chef and small party catering. She is also an instructor at Laguna Culinary Arts. Both she and Michelle are co-owners of The Basement Table, a supper club that specializes in creating meals with seasonal, local, and organic ingredients. Learn more at www.thebasementtable.com.