Becky Courchesne, Frog Hollow Farm
Sunday, July 15, 2018, 12:00 pm - 12:45 pm
Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Jack London Square Farmers Market featuring one of CUESA’s market sellers.
Becky Courchesne is native northern Californian just like Farmer Al. Although she graduated from Linfield College with degrees in English and anthropology, cooking was always her first love. After moving back to the Bay Area, she began working in the kitchen at Alice Waters’ Cafe Fanny and later became head pastry chef at Oliveto in Oakland. It was there, while Farmer Al was making his delivery rounds, that the pastry chef met the peach farmer. Becky moved to the farm in 1995 and in 2000, inspired by the abundance of delicious fruit all around her, launched a line of now-famous organic conserves, marmalades, jelly and chutney all made with Frog Hollow Fruit grown right in her backyard.
All demos take place in the CUESA Classroom and are free to the public, with recipes and samples for all.