Join us for an evening in the kitchen with award winning chef and sustainability expert, Michael Leviton!
Part demonstration and part hands on cooking, Chef Leviton will work with the class to prepare a three-course seasonal dinner with sustainability lessons woven throughout. Learn expert techniques for roasting and braising in advance of holiday cooking, then sit and enjoy the fruits of your labor with your classmates and thoughtful pairings.
MENU (Subject to Change):
Heirloom Tomato Gazpacho with Crab Salad and Lime Remoulade // Braised Monkfish a la Bouillabaise // Cider Braised Apple Tart with Creme Fraiche and Bourbon Caramel
Tickets are $125 for professional instruction, a 3-course meal, a welcome drink and wine or beer pairings. Orange Door Kitchen is a no tipping establishment - your ticket price is your final price.
More about Chef Leviton:
Michael Leviton’s career pathway as a chef has been forged by a belief in sustainable change. After seventeen years at Lumière, four at Area Four, eight James Beard Foundation Award nominations and honors from Food & Wine, Bon Appétit, Gourmet and Saveur, he has stepped away from the day to day of the kitchen. As a founder of Region Foodworks and through his work with Marlo Marketing, Michael is now expanding his reach by focusing his time and talent on projects and partnerships that demonstrate the promise of broadening food systems sustainability. He is long-time member, and former Board Chair of the Chefs Collaborative, as well as a member of the Chef Action Network, an Impact Program of the James Beard Foundation. Having attended two Chefs Boot Camps for Policy and Change, Michael continues to build on his advocacy for a sustainable future. A longtime advocate for sustainable seafood and fisheries, Leviton is also on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force.