Ready to get a braised dish that looks as great as the ones in the magazines? Sunday, February 26 from 10-11am , Join Chef Rich Mead, owner and chef of Farmhouse at Roger’s Gardens, for a monthly seminar where he shares his greatest cooking techniques. Chef Mead will share his insights for braising food. Be inspired by the fresh seasonal ingredient combinations he uses to create the field-to-fork dishes of Farmhouse.
WHEN: Sunday, February 26, 10-11am
WHERE: Farmhouse at Roger’s Gardens
2301 San Joaquin Hills Rd., Corona del Mar, CA 92625
COST: Free (first come, first served)
To RSVP contact : 949-640-5800
ABOUT CHEF RICH MEAD: During his 35 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local organic farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.
Prior to creating Farmhouse, Mead founded, owned and acted as Executive Chef for several Southern California destination restaurants including Sage Restaurant in Newport Beach, Sage on the Coast in Newport Coast, Canyon Restaurant in Anaheim Hills and Seventeenth Café in Santa Monica. Throughout all his restaurant concepts including Farmhouse, Mead has been an integral part of the planning from concept creation to fruition and beyond, from in the kitchen to front of house, to design as well as active in developing the unique beverage program.
Mead is very active in local farms and philanthropic efforts. He has worked with Outstanding in the Field over the past few years to create food for seven of their farm to table dinners at various farms and vineyards in the area. He has participated as a guest chef for several farms to help celebrate their customer appreciation days and worked with other chefs to raise money for non-profit organizations such as Alex’s Lemonade Stand and the Santa Monica Farmer’s Market. Mead helped create the Green Feast, an annual farm dinner held at South Coast Farms in San Juan Capistrano to raise money for the Ecology Center.
He is also actively involved with the Culinary Liberation Front, working to educate the public and local chefs about how and why they can do better supporting the mantra of local and sustainable. Rich was named restaurateur of the year by the Orange County Business Journal in 2007.
For more information, please visit http://farmhouserg.com and follow @farmhouseatrg