Saturday, June 22 - 10:00 am
Featuring: Chef Justin Johnson, CEO and founder of Sustainable Kitchens, a scratch food consulting company headquartered in Milwaukee. Justin is a graduate of both LeCordon Bleu, Chicago and the Culinary Institute of America in Hyde Park, NY. Justin has been featured in Food Service Director Magazine, Sizzle Magazine, The National Culinary Review, and The New York Times. Justin will be preparing a one-pot Mediterranean Salmon dish featuring fresh wild caught salmon, local tomatoes and peppers, with olives, capers, and tarragon in a white wine broth. Saturday, June 22 at 10 a.m. at the Forest Stage.
Join one of our accessible, educational, and fun chef demos and learn how to cook using local, organic ingredients. Justin will use affordable ingredients to create a dish (or series of dishes) that can be easily replicated in your own home. Chef demo is free with price of admission.