Soup & Bread Workshop with Chef Craig Charlton
Wakeman Town Farm
Sunday, October 6th, 10am-noon
Is making the perfect soup is on your bucket list? Come spend your Sunday morning learning to create an amazing harvest meal at Wakeman Town Farm. A delightful fall minestrone soup is on the menu using the bountiful organic harvest from Wakeman Town Farm’s gardens! The soup will be made with an all-veggie stock and accompanied by a grilled herbed flatbread! Enjoy making and eating the meal, and afterwards, take home your own ingredient lists and recipes so you can replicate the experience at home for your own family!
To register, please email your request for a spot to firstname.lastname@example.org by October 1st, or call (203)557-9195.
Payment upon arrival, cash or check. Cost is $20, Max 20 participants.
Chef Charlton, a Westport native, has 25 years of restaurant experience, most recently as Chef/Owner of Trattoria 225 in Oak Park, IL. He has also worked with the Greenbrier Hotel & Resort in White Sulphur Springs, West Virginia, and as a Partner with Buca di Beppo Restaurants nationwide.
His culinary approach is often simple, straightforward preparations of farm fresh, seasonal ingredients. Community involvement has always been in the forefront of his success incorporating a sustainable practices in his mission.
Chef Charlton participates in the National Restaurant Associations’ Pro-Start program, teaching high school students about the hospitality industry and provides a real time “day in the life” opportunity by offering job shadow positions within his restaurants. WTF is lucky to count Chef Charlton as a friend of the farm!