| Sustenance Cooking Studio is bringing the community of San Luis Obispo into the kitchen. We are interested in tying some aspect of caring for your community into everything we do. We are about to audition nine new and very talented chefs and we decided to make it fun! We asked each chef to identify a non-profit of choice and one of the non-profits will win a free venue rental from Sustenance valued at $750.00. In addition, many of the chefs have also elected to volunteer their services so some lucky non-profit may get a venue and a chef for free! It will be a great way to do an appreciation dinner, a fundraiser, a get-to-know-each other event or something else!
Here are the details:
Friday, April 30- May 12th we will have each chef create a dish for our lunch demonstration (which is a casual lunch with a chef) Anyone who comes in for lunch that day gets to put their vote into the jar of the non-profit they hope will win. At the end of the 9 days the non-profit with the most votes wins a free rental of Sustenance (with chef services in some cases!)
How you can help your non-profit win: Put the word out. Get people to come in and vote for you during our lunch demonstration Friday April 30- May 12. During the competition everyone eats at the $10.00 member rate!
Why are we doing this?
We know there are a lot of non-profits out there that want to have an event but can’t afford the rent! We also want you to be tempted in to our beautiful studio!
How much is lunch?
For this event we will treat anyone who is associated with any of the identified non-profits as ” members,” so it will be $10.00
How much is membership?
It’s FREE!
How does it work?
You buy a five lunch punch-card for $50.00 –but you don’t have to–you can just come in for the day!
What’s for lunch?
Friday, April 30-Authentic Indian with Mollie Bivens brings you authentic Indian food like you may have never tasted! Delight in the delicate flavors and exotic scents. She went all the way to the bay area to pick out the spices! Tandoori Chicken with Cilantro Chutney and Lentils with Basmati Rice (Charity Martha’s Place)
Monday, May 3-Health-Minded Mexican Gourmet with Ruben
Sandoval, formerly with Club Car and Robin’s. He has 16 years of experience and is classically trained in French Cuisine through Le Cordon Bleu Culinary Institute. He will prepare Mexican-spiced roasted shrimp, served with market fresh zucchini carpaccio and wilted wild greens over vegetable-based pasta tossed in a soyrizo flavored roasted butternut squash sauce and topped with queso fresca. (Charity: Relay for Life)
Tuesday, May 4 Delicious Roasted Beet Salad, Caramelized Goat Cheese Delights and olive tapenade twists. With Deborah Mills assistant to Executive Chef Richard Graham, of Villa Toscana a 5 star Bed and Breakfast and currently a special events coordinator and caterer at Lake San Antonio. She is known for her food blog locally. (Charity: Loaves and Fishes)
Wednesday, May 5th Go Alfredo with Erin Taylor a delicious
fettucine with ham and Sundried Tomatoes or veggie option and home-made breadsticks. Erin has deep community ties and is looking forward to winning everyone over with this crowd-pleasing pasta dish! ( Charity Jack’s Helping Hand)
Thursday May 6th A Julie and Julia Tribute with mussels and frites made by our own Julie Scherz, this French influenced menu is a result of Julie’s family roots. She blends her background and love for food in this dish that she thinks you will savor. Come say ”Bon Appetit!” for a good cause. (Charity: Habitat for Humanity)
Friday, May 7th Vegetarian Strudel with Anna Robertshaw Who could say “nein” to strudel for lunch! Come find out how relatively easy it can be to make this impressive dish.Anna brings creativity and a love for making even the most complicated foods more accessible. (Charity: Woods Humane Society)
Monday, May 10 Home-made, butternut squash ravioli with a sage pesto sauce and smoked chicken prepared by chef Corey King, who has a portfolio of over 25 cuisines to impress you! Find out what he cooked up for four US Presidents! This chef has a flare for intricate spices and complex flavor composition. (Charity Women’s Shelter Program of SLO)
Tuesday, May 11 Trio of Salads and A Tomato and Goat CheeseTart with a Trio of Mediterranean Salads including: curried cous cous with almonds, currants, orange zest, and Quinoa & avocado salad w/ dried fruit, toasted almonds, and lemon-cumin vinaigrette. Jill Stavros former owner and chef of Popolo. She has a way of making food wonderful! (Charity: SLO Literacy Council)
Wednesday May 12 Meditteranean Open-faced Roast Chicken Sandwich with Betsy Albanese
Toasted Country Bread with White Bean Puree sprinkled with Dukkah, Grilled Chicken Fingers, Olives, cucumbers, tomatoes, red onions and soft lettuce (mache or mixed mesclun) with a lightly seasoned vinaigrette. Come take a trip on your tastebuds with this professional chef who formerly owned her own catering company and taught classes. She produces her own spice blends and is excited about introducing you to new ingredients.
For more information on our chefs and daily menu updates see http://sustenance-studio.com |
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