Perennial Chef: Early Spring!

A workshop in creative, fun, meals with local spring foods!

Looking for Inspiration?

April can be the cruelest month for eating locally, for while spring is in the air, the exciting variety of spring vegetables may not be available just yet. And after a long winter of full of root vegetables and cold-weather greens, who wouldn’t feel just a little uninspired?

Chef/Author Julia Shanks makes late winter food exciting again, preparing recipes with whatever is locally available that week, delivered by Farmers To You.

Join Us!


Saturday, April 20, 2013

1:00pm until 3:00pm


Future Chefs Office and Teaching Kitchen

560 Albany Street, Boston, Massachusetts 02118

$30 NOFA members
$40 non-members

Get Tickets Here

Celebrate the Abundance of Local Food!

The Perennial Chef: Julia Shanks

Instructor Julia Shanks received her professional training as a chef at the California Culinary Academy in San Francisco. She is the co-author of The Farmer's Kitchen, a localvore cookbook that details preparing, storing, and eating local food throughout the four seasons. Her book was cited as a reference in Michelle Obama's American Grown.

She is a Cambridge, MA resident and current board member of Future Chefs, a non-profit that prepares urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field.