February 4, 2015 @ 5:00 pm – 9:00 pm
America/Los Angeles Timezone
$45 per person + $15 wine pairings
True Food Kitchen will launch a new educational cooking class series, with the first event taking place on Wednesday, February 4 at the Newport Beach restaurant. Each class in this new series will be tailored to a specific theme and will feature a local community partner specialized in the topic of the class.Classes will expand beyond simple food preparation and dive into cooking for a greater purpose, whether it be eating for your blood type or creating healthy but delicious kids’ meals, for example.
True Food Kitchen will partner with Santa Monica Seafood for the inaugural class, which will focus on the importance of sourcing seafood sustainably. New True Food Kitchen Corporate Chef Arik Markus and San Diego Executive Chef Nathan Coulon will welcome Guest Chef Paddy Glennon, a local authority on food, the environment and sustainability with over 25 years of experience in the industry, to join them in a cooking demonstration paired with interactive discussions on sustainability of the ocean and alternative types of seafood that conscious consumers can choose.
Participants will have the opportunity to feast on their freshly caught knowledge with a four-course dinner following the cooking demonstration, which will feature three seafood dishes starring fish sourced by Santa Monica Seafood, followed by a delicious dessert. The cooking class and dinner starts at $45 per person, with the option of wine pairings available for an additional $15. Space is limited so guests are encouraged to reserve their spot before it sells out.
About True Food Kitchen:
True Food Kitchen is a nutrition-forward restaurant concept with a menu based on the principals of Dr. Andrew Weil’s anti-inflammatory diet. True Food Kitchen offers cuisine inspired by the world’s healthiest populations, focusing on wholesome, all-natural dishes that are prepared simply to highlight the natural health benefits and tastes of each ingredient. It also caters to a variety of diets, including an array of innovative vegan, vegetarian and gluten-free options that appeal to the most discerning palates. The innovative eatery now has ten locations throughout the nation, each designed to reflect the local character of the region in an upscale, green and sustainable environment.
About Santa Monica Seafood:
For 75 years,Santa Monica Seafoodhas been an industry leader in the processing and distribution of fresh and frozen seafoods. Since it’s establishment in 1939, the company has sourced over 27 million pounds of fresh and frozen seafood and is the largest seafood distributor in the Southwestern United States. Their purchasing power and ability to consistently secure the freshest, most eco-friendly seafood makes them one of the the most trusted sources of seafood knowledge and innovation in the contemporary seafood industry.Patrick
About Paddy Glennon:
Paddy Glennon has been an expert in food, the environment and sustainability for over 25 years. He is the VIP of Sales at Santa Monica Seafood and the founder of the Culinary Liberation Front (CLF), a group of chefs who have joined forces within their respective communities to “promote environmental initiatives in the restaurant industry and promote nutritional education.” In all endeavors, he encourages local, sustainable, consciously-sourced, responsible menus in order to create a more sustainable world and works to inspire support of local chefs and restaurants that share the same culinary ethics.