cooking from a CSA box with Chef Sarig Agasi
Saturday, September 25, 2010 10:00am – 2:00pm
Located at The Plant at 220 Lorax Lane, Pittsboro, North Carolina. For directions, click here.
Learn how to turn your CSA box into delicious meals and snacks with Chef Sarig Agasi as your guide.
Wondering what to do with your vegetables? Overwhelmed by okra, summer squash and cucumbers? Whether you get your veggies in a weekly Community Supported Agriculture box or buy them at the farmers market, they can quickly take over your kitchen. We all like to eat fresh, local food but sometimes we find ourselves running out of ideas.
Here’s your chance to get some new ideas and cook with a real food artist! Chef Sarig Agasi, owner of Zely and Ritz, Raleigh’s favorite organic bistro and wine bar will start with several CSA boxes and whip up a fantastic meal. Chop along with an expert, learn some tricks and unlock your own creative culinary juices! After figuring out what to do with everything in the CSA box, you’ll sit down and enjoy a meal together.
Wear comfortable clothing and be prepared to learn kitchen shortcuts with this hands-on workshop. Please bring an apron, knives and a cutting board if you have them and plastic containers to take home the leftovers (just in case!)
Zely and Ritz focuses on local, organic food and was named one of the twenty best Organic Restaurants in America by Organic Style Magazine. They source their ingredients locally, many from co-owner Richarda’s own Coon Rock Farm. Sarig’s “seasonally changing menu of small plates draws on a global pantry of flavors, with an emphasis on organic and, whenever possible, locally grown ingredients.” – Greg Cox, News & Observer.
Photograph of Coon Rock Farm Veggies from Spoon Fed Raleigh courtesy Mark Petko Photographs.
Class size is limited to 12 adults
$40 – includes lunch that you help prepare during the workshop!
About the Instructor
Chef Sarig grew up on a small collective farm on the northern coast of Israel. He spent his youth swimming and fishing in the Mediterranean Sea and cultivating citrus fruit, olives and figs. Growing up in the land of milk and honey, he grew to appreciate the bounty of the earth and the importance of freshness.
Sarig and his wife, Nancy eventually found their way to Raleigh where they opened their first gourmet fine dining restaurant, Butterflies. Five years later they teamed up with local technology entrepreneur and long time customer Richard Holcomb to create Zely & Ritz. Chef Sarig’s food is described as “innovative French with Mediterranean and Middle Eastern flavors” but you could just as easily call it “New American with regional influences” since so much of the ingredients are local to North Carolina.
In addition to preparing the best food in Raleigh, Sarig is also an active runner who manages to put in almost 50 miles per week. So, naturally, he offers an Athlete’s Special to his diners, a dish developed especially for those in training. Chef and runner Sarig has run both the New York and Boston marathons and recently turned in the time of just 2 hours and 55 minutes!
