Scenes from the Cooking From Scratch Great American Seafood Cook-Off demonstration at the Sitka Kitch

Students learned how to make a variation of national-award-winning chef Lionel Uddipa’s winning dish during a Cooking From Scratch demonstration taught Nov. 9 at the Sitka Kitch community rental commercial kitchen. Chef Nel, of SALT restaurant in Juneau, was brought to town through a partnership with the Sitka Seafood Festival.

During this demonstration, Chef Nel taught students how to make a dish of risotto with Alaska spot prawns, artichokes and pea sprouts. In August, Chef Nel and his sous chef Jacob Packer won the 2017 Great American Seafood Cook-Off in New Orleans, where they made a sea asparagus risotto with Alaska king crab. He switched from king crab to spot prawns for this demonstration due to availability and cost. Chef Nel will have more dishes to sample at the Sitka Conservation Society‘s Wild Foods Potluck from 5-7 p.m. on Sunday, Nov. 12, at Harrigan Centennial Hall.

This demonstration was offered as part of the Cooking From Scratch class series at the Sitka Kitch, and on Nov. 8 Chef Nel taught students how to make seared coho salmon with orzo pasta and a chicken-veggie stock broth. Here are the remaining Cooking From Scratch classes coming up later in November:

The Cooking from Scratch series goal is to teach basic cooking skills using high-quality ingredients, and to help Sitkans take back their kitchens and reduce their food budgets. Interested individuals can register at https://sitkakitch.eventsmart.com/ (click on the event title to register). Please pre-pay online using credit/debit cards or PayPal. If you want to pre-pay using cash or check, please contact Chandler, Claire or Clarice at Sitka Conservation Society (747-7509) to arrange payment. We need at least eight students registered for each class to guarantee they happen.

Class size is limited, so register early. The usual class cost is $27.50 per class, plus a food/supply fee that will be divided among registered participants. The registration deadline is late on the second night before each class. For more information about the class series, call Lisa Sadleir-Hart at 747-5985 or Jasmine Shaw at 747-9440.

A slideshow of photos from Thursday’s Great American Seafood Cook-Off demonstration is posted below.

This slideshow requires JavaScript.

Advertisements

Scenes from the Cooking From Scratch class on Fish ‘n Veggies at the Sitka Kitch

Students learned how to make seared coho salmon with orzo pasta and chicken-veggie stock during a Cooking From Scratch class taught Nov. 8 at the Sitka Kitch community rental commercial kitchen. The class was taught by national-award-winning chef Lionel Uddipa of SALT restaurant in Juneau, who was brought to town through a partnership with the Sitka Seafood Festival.

During this class, students learned how to prepare the chicken stock, how to chop the veggies, how to sear the salmon, how to make the garnish, and more.

Chef Nel and his sous chef Jacob Packer won the 2017 Great American Seafood Cook-Off in August in New Orleans, and from 7-9 p.m. on Thursday, Nov. 9, at the Sitka Kitch (505 Sawmill Creek Road, inside First Presbyterian Church), Chef Nel will demonstrate a version of his award-winning recipe. He will make sea asparagus risotto with Alaska spot prawns (he used Alaska king crab in the competition, but switched to spot prawns for this demonstration due to availability and cost). This demonstration costs $20 and participants will get a large, nearly meal-sized sample to taste. We will accept walk-in participants for this event, but prefer people pre-register online by 11:55 a.m. Thursday so we know how many supplies we need.

In addition, here are other Cooking From Scratch classes coming up later in November:

There also may be a rescheduled Beans 101 class taught by Lisa Sadleir-Hart in late November or December (this class was originally supposed to take place on Oct. 30).

The Cooking from Scratch series goal is to teach basic cooking skills using high-quality ingredients, and to help Sitkans take back their kitchens and reduce their food budgets. Interested individuals can register at https://sitkakitch.eventsmart.com/ (click on the event title to register). Please pre-pay online using credit/debit cards or PayPal. If you want to pre-pay using cash or check, please contact Chandler, Claire or Clarice at Sitka Conservation Society (747-7509) to arrange payment. We need at least eight students registered for each class to guarantee they happen.

Class size is limited, so register early. The usual class cost is $27.50 per class, plus a food/supply fee that will be divided among registered participants. The registration deadline is late on the second night before each class. For more information about the class series, call Lisa Sadleir-Hart at 747-5985 or Jasmine Shaw at 747-9440.

A slideshow of photos from Wednesday’s Fish ‘n Veggies class is posted below.

This slideshow requires JavaScript.

Sitka Kitch to host third annual Cooking From Scratch class series in Fall 2017

Ever wanted to learn how to cook more and better food for less money?

Join us for the third annual Cooking from Scratch series of cooking classes at the Sitka Kitch community rental commercial kitchen, which is located in the First Presbyterian Church (505 Sawmill Creek Road).

This year’s series features two events with national-award-winning chef Lionel Uddipa of SALT restaurant in Juneau (Chef Nel is in town courtesy of the Sitka Seafood Festival). There also will be a class on healthy desserts by Sitka nutritionist Holly Marban, and a class on using root vegetables taught by Sitka dietitian and health educator Lisa Sadleir-Hart.

Here is the list of classes (click on the class title for a direct link to the online registration page, link will open when it’s available).

There also may be a rescheduled Beans 101 class taught by Lisa Sadleir-Hart in late November or December (this class was originally supposed to take place on Oct. 30).

The Cooking from Scratch series goal is to teach basic cooking skills using high-quality ingredients, and to help Sitkans take back their kitchens and reduce their food budgets. Interested individuals can register at https://sitkakitch.eventsmart.com/ (click on the event title to register). Please pre-pay online using credit/debit cards or PayPal. If you want to pre-pay using cash or check, please contact Chandler or Clarice at Sitka Conservation Society (747-7509) to arrange payment. We need at least eight students registered for each class to guarantee they happen.

Class size is limited, so register early. The usual class cost is $27.50 per class, plus a food/supply fee that will be divided among registered participants (the demonstration is $20 and we will allow up to 40 people at this event). The registration deadline is late on the second night before each class (both of Chef Nel’s events will be open until late the night before each event).

For more information about the class series, call Lisa Sadleir-Hart at 747-5985 or Jasmine Shaw at 747-9440.

Sitka Kitch provides opportunities for education, entrepreneurship

lisasadleirhartwithjuliecheryllibbykristenatstove

Lisa Sadleir-Hart, left center, watches as Julie Platson, Cheryl Call, Libby Stortz and Kristen Homer heat milk during a Nov. 14, 2016, Cooking From Scratch class on making homemade yogurt held at the Sitka Kitch.

(NOTE: The following article appeared in the Daily Sitka Sentinel‘s Weekender section on Friday, Feb. 17, 2017. It was written by Sitka Local Foods Network board president and Sitka Kitch advisory team member Charles Bingham, who also took the photos.)

By CHARLES BINGHAM
For the Daily Sitka Sentinel

kitch_logo_mainWith a mission to “Educate, Incubate, Cultivate,” the Sitka Kitch community rental commercial kitchen serves a variety of functions to improve food security in Sitka. It’s a classroom, a maker space and a community meeting place.

The Sitka Kitch project was a result of the 2013 Sitka Health Summit and is coordinated by the Sitka Conservation Society. Located inside the First Presbyterian Church (505 Sawmill Creek Road), the Sitka Kitch is best known for the variety of cooking and food preservation classes it regularly hosts.

Right now, registration is open for five classes in a Cooking Around The World series, where a variety of instructors will teach students international dishes from Morocco, Chile, Thailand, Austria (strudel), and Turkey. Registration also is open for a five-class series called “Nourish: Using Food As Medicine For Optimum Health,” taught during National Nutrition Month (March) by Sitka nutritionist Holly Marban.

JasmineShawJoycePearsonAddBrineToJarsOfSquash

Jasmine Shaw and Joyce Pearson add brine to a jar of squash during a July 18, 2016, Preserving The Harvest class on simple pickles and sauerkraut held at the Sitka Kitch.

The Sitka Kitch plans a series of food preservation classes this summer, and may host a cottage foods entrepreneurship class in the future. It also has offered basic culinary skills and Cooking From Scratch classes in recent months. In addition, the Sitka Spruce Tips 4H Club has hosted cooking and food preservation classes for kids at the Sitka Kitch.

The Sitka Kitch offers a full schedule of classes because learning how to cook and preserve your own food allows Sitkans to improve their nutrition and extend their food budgets.

“The Sitka Kitch programming team already has plans underway for a dynamic 2017 Preserving the Harvest series,” said Lisa Sadleir-Hart, a member of the Sitka Kitch advisory team. “In addition to some old time favorites like pickling, jam, jelly and fruit butter classes, the Sitka Kitch team is hoping to offer classes focused on local foods and medicinals like seaweed, devil’s club, rhubarb and rosehips. June will showcase a ‘Clean Out Your Freezer’ class and an ‘Introduction to Food Dehydration’ class as well.”

lisasadleirhartshowslavinasueandcherylhowtopinchdough

Lisa Sadleir-Hart, left, shows Lavina Adams, Sue Falkner and Cheryl Call how to knead and pinch their dough during a Nov. 28, 2016, Cooking From Scratch class on baking whole-grain breads using the Tassajara bread technique held at the Sitka Kitch.

While it isn’t as well known as the classes, the Sitka Kitch also provides an Alaska Department of Environmental Conservation-certified commercial kitchen for local cottage food entrepreneurs to use as a maker space. One of the businesses that rents the Sitka Kitch (by the hour) is Simple Pleasures, a Sitka company that sells jams, jellies, kelp pickles and other products around the state. In addition, other groups have used the Sitka Kitch as a meeting venue, such as the Sitka Conservation Society, which hosted its 2016 annual meeting in the Sitka Kitch.

“The Sitka Conservation Society is proud of the Sitka Kitch’s work to build community connection and celebrate local, healthy and delicious food,” said Sitka Conservation Society Community Catalyst Chandler O’Connell, another member of the Sitka Kitch advisory team. “We hope that the community kitchen will continue to be a positive space for Sitkans to come together and share their skills.”

The Sitka Kitch has a website where people can learn how to rent the kitchen, http://www.sitkakitch.org/, and a Facebook page which posts class updates and other info, https://www.facebook.com/SitkaKitch. To learn more about and register for classes, go to the online registration page, http://sitkakitch.eventsmart.com/, and click on the class title. You can pay for classes online using credit/debit cards or PayPal, or you can call Chandler or Clarice at the Sitka Conservation Society (747-7509) to arrange a time to pay with cash or check.

Local businesses can sponsor upcoming classes for $300 per class, which helps cover the instructor stipend, facility rental and food/supply costs. Contact Chandler at 747-7509 or email sitkakitch@sitkawild.org for more info.