Soyoung Lee, Featuring Hidden Star Orchards
Sunday, June 4, 2017, 12:00 pm - 12:45 pm
Join us at CUESA’s Jack London Square Farmers Market in Oakland for a cooking demo with personal chef Soyoung Lee featuring the seasonal bounty of Hidden Star Orchards at the Jack London Square Farmers Market.
Once a dairy farm, the Smit family land was converted to a fruit orchard in 1985. Johann has worked on growing the business, first adding juices 26 years ago, and then an additional array of value-added products in the last 10 years. This came from Johann’s goal of sustainability and to transition to a zero waste policy. Now what isn’t sold as fresh fruit is juiced, sauced, dried, or fermented and sold as apple chips, apple butter, applesauce, preserves, fruit extract, juice, or hard cider. Any remaining leftovers are transported to a pig farm as food for animals. All products are handmade in small batches with no added sugar, using simple wholesome recipes to allow the natural fruit flavors to shine through. The newest addition are the farmstead hard ciders which are made with no carbon dioxide, allowing the cider to be naturally effervescent.
Hidden Star Orchards is excited to partner with personal chef Soyoung Lee for this Market to Table demo! Her recipe for Blueberry Mochi will feature the delicious fresh blueberries currently available at the Hidden Star Orchards market stand.
Soyoung Lee is a Personal Chef specializing in gluten free, dairy free and wrinkle free foods. She helps busy professionals rev up their energy level with food while slowing down the aging process. Soyoung is a professionally trained Natural Chef and a member of the National Association of Nutrition Professionals. In her past life, Soyoung was a successful REALTOR® working 60 hours a week. She fully understands the stresses working professionals face each day and is committed to making food choices as simple as possible.
Although she was born in Seoul, Soyoung spent the bulk of her youth in the prairies of the midwest in the U.S. and Canada because of her father’s career as a food scientist researching grains and fermentation. She has fond memories of roaming corn fields and canola fields. Much to her dismay, she was forced to spend her teen years in Korea studying Calculus and Buddhist temple history. Only one of these, she’s willing to repeat. Soyoung currently lives in Alameda, CA with her husband and two sons while she studiously avoids the sun, crispy chicken, and grilled foods. What do these three things have in common? Ask Soyoung at the Market to Table Demo.
All demos take place at the CUESA Classroom (adjacent to the info booth at Broadway & Water Street) and are free to the public, with recipes and samples for all.