The Massachusetts chapter of the Northeast Organic Farming Association. NOFA/Mass welcomes everyone who cares about food, where it comes from and how it’s grown

Growing Organically Since 1982

Celebrity Chef Cooking Lesson and Dinner

February 16, 2013 - 5:30pm to 9:30pm
Haley House Bakery and Café
12 Dade Street
Roxbury, MA
Cost: $40-$65
Join us as the Haley House Bakery and Café puts on a very special fundraising event in support of the NOFA/Mass CSA Connect Program.  In 2012, CSA Connect completed 20 weekly deliveries of organic local produce to nearly 50 CSA members in underserved communities like Roxbury and East Boston positively affecting the diets of 100+ people, conducted three cooking classes, and generated more than $20,000 in sales for local farms.  Proceeds will go towards providing cooking classes for CSA members who are part of the CSA Connect program.
 
Sign up for an in-depth cooking class and dining experience (5:30pm-9:30pm) to learn the principles of sustainable cooking from celebrity chefs Odessa Piper and Didi Emmons, or just come for the dinner (8:00pm-9:30pm).
 
$40/ticket
Includes dinner and glass of wine*
8:00pm-9:30pm
 
$65/ticket
Includes in-depth cooking class/demo, dinner, & wine*
5:30pm-9:30pm
 
*Non-alcoholic beverages also available upon request
 

DidiDidi Emmons is a graduate of La Varenne Ecole de Cuisine in Paris, France and is the founding chef of four restaurants in the Boston area. These include The DeLux, Pho Republique, Veggie Planet, and Haley House Bakery Café. At Haley House she pioneered the Take Back the Kitchen Program, which provides cooking classes to inner-city youth. She also serves as a consultant to Project Bread’s Chefs-in Schools program as well as the Boston Public Health Commission.
 
 
OdessaOdessa Piper belongs to the same generation of pioneer chefs as Alice Waters.  She is famous for her regionally reliant Madison, WI restaurant, L’Etoile. Her work has been featured in Fine Cooking, Food & Wine, Bon Appetit, and Wine Spectator. A James Beard award winning chef, she has also been a frequent contributor to NPR, and loves to share her approach to ingredients and recipes, including with the White House.  Over the years, her menus at L’Etoile opened with this inscription: “Choosing lovingly grown food from within our region helps to hold all communities of life together… thank you for supporting the farmers and their commitment to these patient arts.”
 

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