Ages 9-14: This delicious camp will focus on farm to table cooking as well as nose to tail eating! We will explore the art of farming, butchery, cooking, tasting, and plating with culinary art elements from Laura the Butcher’s Meat Skool. The week will end with a harvest feast on Friday to celebrate all that we’ve learned and the bounty of the Yampa Valley.
Scholarships are available! Visit steamboatcreates.org/yaa or call 970-879-9008 to inquire.
Teachers: Farming throughout Europe in 2010, Laura Posiak’s passion for butchery began while working alongside the town butcher in a small village outside of Parma, Italy. Here, Laura learned traditional methods of animal preparation, harvesting, nose to tail butchery, and the traditional Italian art of curing meat. In 2017 Laura pursued the educational aspects of butchery, where she designed and facilitated curriculum at a culinary school located in Maine. Laura relocated to Steamboat Springs and operates a boutique catering business focused on artisanal meats and cheeses. Laura teaches adult butchery classes at Colorado Mountain College. She also leads a weekly after school program at The Boys and Girls Club Steamboat designed for youth teaching principles in meat consumption and sustainability.
Chereen Leong Schwarz is a California native turned Colorado mountain girl. After 10 years of working in restaurants, she took the leap to work on a small farm while starting her own farm-to-table focused private chef business. Having her hands in the dirt and learning the farming side of food opened her eyes and made her appreciate and recognize the importance of local food. She loves to teach about how amazing the local food community is and the fundamentals of cooking with these incredible ingredients.