Farm Camp

Aug23-28

Here are a few reflections and images shared by two of our students in the Aug 23- 28 Farm Culinary 101 Workshop.

Clarrisa Wei, from Los Angeles writes about the week on a post You Had to be There

And Molly Gates a culinary student from Seattle Culinary Academy shared her photos over on Flickr in an album titled Quillisascut Farm Camp

More Flickr photos This link includes photos from the Stevens County Fair (No, we didn’t make the chocolate frosted bunny cake or the pumpkin turtle)

And this link includes a shot of the plated grasshopper appetizer.

Becky Selengut

Chef Becky Selengut, author of the sustainable seafood cookbook Good Fish, founder of Seasonalcornucopia.com and columnist for Edible Seattle Magazine, attended a Quillisascut Farm Culinary 101 workshop in 2004 when she worked at The Herbfarm Restaurant.

The Herbfarm is widely known for cooking with fresh from the garden produce so what was your motivation for attending a Q workshop?

While it’s one thing to be able to pick fresh produce from a farm garden to use in that night’s service, it’s something entirely beyond to play real farmer for a week. In the course of a week at Quillisascut, I killed a chicken, butchered a lamb, milked goats, made cheese, planted a row of garlic, harvested Italian plums and ‘put them up’ by dehydrating them and was immersed in a mind-altering introduction to where real food comes from.

At what stage of your career were you when you attended Q?

I was a line cook at the Herbfarm and it was nearing the end of my restaurant career. I worked in restaurants to get experience, knowing that I never wanted to run or own one. It was my week at Quillisascut that helped me realize where I wanted my career to go. Immediately after leaving the farm I started work on the seasonal foods website Seasonalcornucopia.com. The website was designed to help cooks learn about the seasons for all the many wonderful ingredients we have in the Pacific Northwest and when, approximately, they come in and out of season.

What are some of the interesting experiences or jobs you have had since your visit to Quilli?

Since 2004, I’ve cheffed on a boat heading up the Inside Passage and taught classes on sustainable seafood on the boat and in small towns in Alaska. I’ve had 2 sustainability cookbooks published and many freelance articles on local ingredients and I’m working on a new book right now on mushrooms. Each spring I lead foraging tours on Vashon Island.

What is happening in your life today that gets you excited, or motivates you?

Completely unrelated to sustainability issues, but perhaps contributing to my own sustainability, I’m pursuing a new avenue in my career and started a comedy podcast with Matthew Amster-Burton called Closed for Logging. It’s definitely NSFW. I’m also writing a humor column for Edible Seattle Magazine called “Back of the House”.

Share with us the changes in your life related to a more sustainable future.

Great question — recently we sold one of our cars and I’ve joined Car2go, a SmartCar car-sharing program. I’ve started walking more and using public transportation and this is a big change in my life and I love it, actually.

Becky Selengut
chef, instructor, author of Good Fish
becky@cornucopiacuisine.com
www.cornucopiacuisine.com
206-948-1595

Cooking words. Writing food. Drinking tequila.
www.chefreinvented.com
@ChefReinvented on twitter
www.goodfishbook.com