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Artisan Food & Arts Festival

A Proud Partner of Imagination Celebration

Artisan Food & Arts Festival

Date: Saturday, April 28
Time: 11am – 5pm
Location: Hangar 244, Back 40 area, Farm + Food Lab and the Palm Court Arts Complex | Map
Free Parking & Admission

Join us for a day of arts activities and artisan cooking at the very first Artisan Food & Arts Festival, presented in partnership with Arts Orange County and Imagination Celebration and with support from Slow Food Orange County, Aquamantra and Ecofficiency.Org. This event is fun for all ages and will inspire creativity, learning and wellness.

Learn how to bake your own bread, make your own jam, prepare a delicious fresh dish and learn how to create a more sustainable community. Celebrity chefs, UCCE Master Gardeners, local artisans and community organizations will educate and entertain you with their live demonstrations. Come sample food from local restaurants and many of your favorite gourmet food trucks. Presented with support from Slow Food Orange County, Aquamantra and Ecofficiency.Org.


  • Cheese making
  • Bread making
  • Soda making
  • Salad making
  • Jam making
  • Refrigerator pickling
  • Aquaponics
  • Composting
  • Backyard chickens and eggs
  • Vegetables farm to fork
  • Backyard bees
  • Raw food
  • Artisan beers and organic wines
  • And much more!
  • Check back for a complete schedule

Participating Restaurants and Food Trucks

Local Farm Produce

The Palm Court Arts Complex will feature multiple arts disciplines including inspiring performances, breathtaking installation art and community projects. Meet distinguished artists in the Artists Studios, tour the visionary exhibition in the Gallery and participate in creative workshops and educational programs.

Marks on the Land – The View from Here, Aerial Photography by Tom Lamb
The third in a series of Great Park Gallery exhibitions showcasing artwork inspired by the Marine Corps Air Station El Toro environment. For several decades, Lamb has employed helicopters to photograph Southern California’s agricultural lands, abandoned industrial sites and former military bases from an elevated vantage point. In Lamb’s oversized images, patterns and textures emerge that free the viewer from references to perspective to reveal hidden beauty.

Taste of Art
Join professional artist Margie Zuliani in a variety of hands-on visual arts projects. Participants of all ages will engage in collage making inspired by fruits, vegetables and the natural environment. Try your hand at working with dried natural materials such as seeds, leaves and flowers and add your own work to a community mural.

Palm Tree Coze
Amy Caterina, Artist-in-Residence, will be revealing her 9’ by 19’ Palm Tree Cozy made out of 2650 squares of Lion Brand Yarn (Approximately 200 rolls of yarn). The Palm Tree Cozy was crafted by guests that visited Amy during her residency–a group of women who served on the base when it was active, accountants, crafters, photographers, professional artists, teachers, and dog owners. The design was based on a collection of images made at the park, and then pixelated so that every pixel is represented by one granny square.

What makes it great?
Artist-in-Residence, Kevin Kwan Loucks has planned an educational and interactive music program for adults and kids of all ages. Discover some of the unique and effective devices used to make music come alive! After the experience, stay for a special opportunity to talk with participating musicians in a casual, relaxed setting.

Lyricism and Virtuosity
Final closing concert by the Iryna Krechkovsky/Kevin Kwan Loucks Duo. A unique musical survey spanning over 200 years of some of the most celebrated repertoire for violin and piano. The Krechkovsky/Loucks Duo has performed throughout the world most recently completing a performance residency at The Banff Centre in Canada, recording for Parma Recordings in Boston, and being featured at the State of the City address presented by Irvine Mayor Sukhee Kang. They will be presenting works by Mozart, Tchaikovsky, and American composer John Corigliano, whom the Duo has worked with in New York City; three distinct musical personalities characterized by their incredible lyricism and stunning virtuosity.
The Krechkovsky-Loucks Duo
Iryna Krechkovsky, violin
Kevin Kwan Loucks, piano

Mozart: Sonata for Piano and Violin in G Major, K. 301
Tchaikovsky: Melody and Scherzo from Souvenir d’un lieu cher for Violin and Piano, Op. 42
Corigliano: Sonata for Violin and Piano (1963)

Note: Kevin Kwan Loucks’ performances are presented with support from the Foundation for the Great Park

A. G. Kawamura
Co-Owner, Orange County Produce
Operator, Great Park Farm

A.G. Kawamura, who served as Secretary for the California Department of Food and Agriculture under Arnold Schwarzenegger, is a produce grower and shipper from Orange County, where his family grows strawberries, green beans and other specialty crops. As an urban agriculturist, he has a lifetime of experience working along and within the expanding urban boundaries of Southern California. A.G. and his brother Matthew are co-owners of Orange County Produce, the current operator of the 114-acre Great Park Farm.

Many people originally moved to Orange County because of its rural character. For the Kawamura family, the goal is still the same. They believe in a “food shed” where the local production of fruits and vegetables is a viable and important part of what the residents of the county want and need. Domestic food security is more than a national movement…it is the common sense philosophy that food produced and consumed locally has multiple benefits for society, the economy and the environment. They are proud that their 53 years of farming activities in Orange County reflect and embrace their understanding of sustainability and community. It is their goal and vision to continue to be a primary source of nutritious, seasonal produce for the residents of Southern California.

Fresh from the Farm: Farming Organic
Hangar 244 Stage

Chef Linda Lewis Elbert
Co-Owner, The Basement Table

Chef Linda Lewis Elbert has always had a passion for cooking. She grew up in a home where the kitchen was her playground and cooking was the family hobby.

Chef Elbert graduated with distinction from the Laguna Culinary Arts Professional Chef Program in March 2009 where she trained in classical culinary tradition. She then trained at Living Light International Culinary Institute as a raw and vegan chef. Linda also holds an Advanced Level Certification from the Wine and Spirits Educational Trust.

Today, Linda operates Mindful Cuisine, providing culinary services such as cooking classes, personal chef services and small party catering. She is also an instructor at Laguna Culinary Arts and co-owner of The Basement Table, a supper club that specializes in creating meals with seasonal, local and organic ingredients.

Seed to Plate: Cooking from the Garden
Farm + Food Lab Stage

Refrigerator Pickling
Stage: Hangar 244

Chef Debbi Dubbs
Author and Owner, Deb’s Kitchen

Chef Debbi Dubbs, a California native, has cooked in some of the finest restaurants in Orange County, owned two catering companies, provided personal chef services and was the executive chef for Spaghettini Cucina and a corporate chef for Melissa’s Produce. The author of What’s In Your Pantry, Debbi has been a culinary instructor for Williams Sonoma, Sur la Table, Bloomingdale’s and now owns Deb’s Kitchen where she provides private and team building classes as well as culinary tours in California. Her second book, What’s In Your Garden, is due out next year.
www.debskitchen.com, email: info@debskitchen.com.

Cheese Making
Artisan Stage

Delilah Snell
University of California Cooperative Extension Master Food Preserver
Owner, Road Less Traveled

Delilah Snell is the owner of the Road Less Traveled, an environmentally friendly store based in Santa Ana. Featured in Sunset Magazine, the Fine Living Network, Los Angeles Times, KCRW and numerous other media outlets, her store has won several awards for environmental products and education over the past 5 years. A staunch supporter of the local food movement, Delilah has worked closely with several local farms, non-profits and community groups in marketing, product development, event planning and lectures on food sustainability. Delilah is also a UCCE Master Food Preserver and has started a product line of local, organic preserves called Backyard in a Jar. In 2006, she co-founded Patchwork an Indie Arts and Crafts show with her niece Nicole to provide high-quality, local goods in the marketplace. A life-long resident of Orange County, she currently lives in Santa Ana and writes about local and economical living on her blog, Project Small www.roadlesstraveledstore.com.

Lemons Three Ways
Farm + Food Lab Stage

Chef Deanna Moore
Owner, Chocolatl

Deanna Moore is an environmental educator, ecological designer, organic chef and gardener who lives and teaches the art and science of ecologically sustainable living. Chocolatl was created by Deanna Moore’s passion for ecological sustainability and holistic health. Her ideas for creating a chocolate superfood were inspired by her travels to fair trade cacao cooperatives, family farms and tropical permaculture sites in Ghana, Hawaii, India and all over North America where she observed and learned methods of growing, processing and preparing chocolate, from seed to mouth.

Chocolate Making
Artisan Stage

Gregory Rager
University of California Cooperative Extension Master Gardener

Greg has five years of experience with hen and chick rescues and has raised chicks from 2-days old to laying hen stage, including the new hens of the Great Park Farm + Food Lab. Greg is now ‘big bird’ to 24 hens (15 varieties), six ducks, two cockatiels, a Guyana Toucanet, a runt dwarf Nubian goat, and most recently, an Olde English Babydoll Miniature Sheep. Greg is an active member of California Rare Fruit Growers (CRFG), a volunteer at South Coast Research Extension Center in Irvine, and has spent the last five years actively rescuing fruiting trees and plants.

Urban Chickens & Eggs in the Morning
Farm + Food Lab Stage

Barbara Wartman
University of California Cooperative Extension Master Gardener

Barbara Wartman is an organic garden blogger and avid photographer. Barbara’s blog Bees and Chicks, focuses on organic gardening and beekeeping in Southern California and Durango, Colorado.

Seed to Plate: Cooking from the Garden
Stage: Farm + Food Lab

Chef Matt Perez
Executive Chef, Duke’s Huntington Beach

Southern California native Matt Perez has enjoyed a tenure with TS Restaurants that has taken him to some of the most sought-after destinations in California and Hawaii.

Perez has perfected his culinary skills by attending the highly regarded Culinary Institute of America at Greystone in Napa Valley and by working for some of California and Hawaii’s best known restaurants.
Here in Southern California, Matt applied his talents at other TS Restaurants including Jake’s Del Mar in San Diego, the Cliffhouse in La Quinta and in his current role as Executive Chef at Duke’s Huntington Beach.
Matt is also an active member of The Positive Plate, an Orange County organization that promotes sustainability practices in the food service industry. As one of their food and sustainability experts, he works directly with local restaurants teaching them better green practices so that they can help make a positive impact on the environment.

Charred Yellowtail with Edamame Avocado Salsa
Hangar 244 Stage

Cathy Thomas
Award-Winning Columnist and Author

According to Cathy Thomas, part of the fun of cooking and entertaining is creating delectable dishes without spending hours in the kitchen. That’s been the focal point of her cooking classes and award-winning newspaper features for over two decades. Her quick-to-prepare recipes showcase flavorful ingredients, relying on fresh fruits and vegetables to make each dish colorful and delicious.

Cathy is the food columnist at the Orange County Register. Her weekly columns and food features also appear in newspaper food sections across the country. She won the first place award as the best food columnist in the nation by Association of Food Journalists.

Cathy has also authored two books Melissa’s Great Book of Produce and Melissa’s Everyday Cooking with Organic Produce. She is currently working on her third book, which will be launched next year.

Salad Making
Hangar 244 Stage

Emily Ho
Food Writer

Emily Ho is a food writer, recipe developer and educator. She focuses on cooking and eating mindfully in order to cultivate our connections to the earth and to each other. Connect with Emily and get more soda making tips and recipes at: SustainableFoodworks.com, Facebook/Sustainable Foodworks

Soda Making with Fresh Fruits
Artisan Stage

Susan Davison
Owner, PureSoils

Susan is the owner of a research-based firm, PureSoils, that was formed to educate policy makers, companies and the public about sustainability, with a focus on reducing, recycling and composting our waste stream. Susan has more than fifteen years experience in sustainable research and practices, working on complex, high profile projects in the Southern California region. She has written various public policy and research documents, and collaborated on publications with the Urban Land Institute, APA’s Sustaining Places Initiative and the Los Angeles Urban-Rural Roundtable working group.

Susan received a Masters of Arts in Urban Planning from the University of California, Los Angeles, a Bachelor of Arts (summa cum laude) in Urban Studies + Planning from the University of California, San Diego and is currently pursuing an MBA in sustainability.

Composting and Sustainable Living
Farm + Food Lab Stage

Harriet Whelpley
University of California Cooperative Extension Master Preserver

Harriet is a retired Orange County business owner who joined the UCCE Master Gardener’s in 2010. Through that organization she became involved with the Orange County UCCE Master Food Preservers and has volunteered more than 200 hours over the last year to get the Orange County UCCE Master Food Preserver Program up and running. Due to Harriet’s commitment to the Master Food Preserver Program there are now 15 active members.

Jam Making
Artisan Stage

Janet Andrews and Kelly Yrarrázaval
Owners, Backyard Bees

Janet Andrews and Kelly Yrarrázaval, co-founders of Backyard Bees, began rescuing and relocating local honeybee colonies in 2007. With the plight of the honeybee in decline, these two women beekeepers, gardeners and mothers have brought back the art of backyard beekeeping. Backyard Bees is also becoming well known for its sustainable, treatment free approach to honey production and beekeeping practices.

The Art of Bee-Keeping
Farm + Food Lab Stage

Chef Haley Nguyen
Owner, Xanh Bistro

Trained at the apron strings of her mother and grandmother, Haley learned to cook at the tender age of 10.

Haley’s own culinary teaching started at the Cooking School of the Rockies in 1994. In 1999, she instigated and implemented the Asian curriculum for the Art Institute of California in Santa Monica. To complement classroom instructions, she leads culinary tours to Little Saigon and Southeast Asia, which was aired on Food Network segment, titled “Cooking School Stories” in March 2002.

Vietnamese Rice Paper Rolls with Ahi
Hangar 244 Stage

Jesse Baker, PhD
Founder, Ecofficiency

Dr. Baker is the founder and creative director of Ecofficiency.Org – a sustainability education and research organization, and The Positive Plate – a southern California based restaurant sustainability program. He has worked on numerous sustainability projects throughout Latin America and into Antarctica, and regularly consults with businesses, schools, community groups, events, and international aid organizations to develop and implement comprehensive sustainability plans and educational curriculum.

Aquaponics: The Future of Farming
Farm + Food Lab Stage

Jenny Ross
Owner, 118° Degree Restaurant

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. www.shop118degrees.com.

Plant based Sauces to Spice up the Summer
Hangar 244 Stage

Chris Blank
President, Family Nature Summits

Chris Blank is a home baker and food lover. He is proud that his sourdough starter has been around for almost a decade and says it is the ultimate low maintenance pet. He loves bringing the joys of baking sourdough bread to new folks whenever he has the chance and has taught workshops on bread baking around the country.

Chris is also president of Family Nature Summits, a non-profit organization that develops week-long outdoor discovery programs during the summer months. The programs are designed for families, singles and anyone who wants to explore unique natural areas, increase their environmental awareness and learn from a variety of classes, hikes, field trips, workshops, crafts, lectures and outfitted adventures. www.familysummits.org.

Bread Making
Artisan Stage

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