Edible Monterey Bay-
YOU CAN TRY THIS AT HOME
Back to school: Patricia Poritzky at Let’s Cook Santa Cruz.
Photo by Keana Parker.
BY LISA CRAWFORD WATSON
Patricia Poritzky is sitting by the curb in her hybrid, planning tonight’s menu and waiting to pick up the kids in her carpool, one of the many ways she shares and conserves resources throughout her day. Another is the 2,000-square-foot professional kitchen she timeshares. By day, another business cooks there; at night, Poritzky transforms it into a cooking school.
“Let’s Cook Santa Cruz,” which opened with sold-out classes in January, is where she and guest chefs teach the community how to cook SOLE food—sustainable, organic, local and ethical grub. “SOLE food is part of a movement to help change the way people eat and access their food,” Poritzky says, adding that if her students “learn one thing about being more environmentally friendly and buy one thing that wasn’t trucked across the States, I’m grateful.” Poritzky is just one of a number of area cooks and chefs who have begun to offer their expertise to local residents who are increasingly eager to hone their chops for cooking our region’s fresh, healthy local food—be it from their delivery of fresh fish from Local Catch Monterey Bay, their CSA box or finds from their neighborhood market.
From Let’s Cook! A recreational cooking school in Santa Cruz (Showing 24 of 413 items)
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- Keith is ready to chop!
- Chef Eric Carter assists students in practicing their knife skills
- Practice makes perfect!
- We cut many veggies and then made soups and a chop salad out of them.
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