Farm to Fork to CWC classroom

Farm to Fork to CWC classroom

Picture of Culinary student Stephanie Roche preparing food

JACKSON, Wyo. — Autumn is a time of harvest and bounty; plus, the cold weather makes food taste even better. Join Slow Food in the Tetons and Central Wyoming College for a celebration of local, sustainable food, Sept. 30- Oct. 2 at the Farm to Fork Festival.

The festival kicks off Friday with a local harvest lunch at Glorietta Trattoria from 12-2 p.m. Enjoy a slow food rustic Italian-style lunch created by the chefs at Glorietta Trattoria, highlighting local ingredients.

Saturday, Oct. 1 is packed with food festivities, with assorted workshops throughout the day, including beekeeping, vermicomposting, cheesemaking and natural dying. Many of the workshops require pre-registration, so be sure to register online. Saturday is also the final People’s Market of the season as well as a special evening with keynote speaker Sean Sherman at The Center.

This year, CWC culinary student Stephanie Roche will host one of the festival’s workshops.

Roche works full-time at Amangani and has a passion for sharing her Filipino cultural heritage through food. Her workshop “How to make Filipino Spring Rolls (Lumpia)” will take place on Saturday, Oct. 1, at 2 p.m. CWC is providing supplies and ingredients that cannot be attained by local farms.

Hosted by Slow Food in the Tetons, this event brings attention to the Culinary Program at CWC. This program is exclusively based in Jackson, Wyoming. If the single day of workshops wasn’t enough, perhaps a certification in Culinary Arts is the next step! Participants of this program will learn the foundations and advanced techniques from courses such as stocks and soups, food preparation of meats and baking to garde manger.

The program utilizes the resources available in Jackson to provide internships at the valley’s leading resorts and restaurants. During the shoulder seasons, students will study and take courses. Learn more about CWC’s Culinary program here.