Cooking
NuGenesis Farm offers cooking classes focused on proper food handling and preparation to maintain its highest nutritional value. These classes offer hands-on learning to incorporate fundamental cooking techniques and nutritional knowledge of anti-inflammatory and angio-balancing foods.
Classes include proper knife skills, knife sharpening and use, kitchenware selection, choosing or selecting good quality foods and safe food handling. Common cooking techniques such as braising, sauteing, and blanching along with simple butchery, food preservation and stock making will be discussed. Classes also include developing and creating healthy snacks and meals using anti-inflammatory and angio-balancing foods and incorporating cuisines from around the world with local seasonal foods.
The Good Harvest Secret Pizza Garden welcomes schools and children’s groups to learn how to grow and harvest fresh vegetables and fruits. Chef’s are on site to teach cooking skills using the garden’s pizza oven. Professional dietitians are also on hand to discuss how specific foods can help our bodies stay strong and healthy.”
Special classes can be designed for individuals, families or groups with similar dietary interests such as celiac, diabetes or heart health.
ANTI-ANGIOGENIC FOODS TO INCLUDE IN YOUR DAILY DIET These are or will be grown on NuGenesis Farm.
Recipes from
Chef Jack Kaestner, Oconomowoc Lake Club
- Asparagus Soup with Arugula and Creme Fraiche
- Vegetable Soup
- Lamb Meatballs
- Pot Roast
- Baked Goat Cheese
Recipes from
Cooking Food As Medicine For Disease Prevention – October 7, 2010
- Kale chips
- Colorful Corn Salsa
- Pumpkin Dip
- Brussels Sprout Salad – Chef Phil Hasker, Waukesha Memorial Hospital
- Sage Green Beans With Walnuts – Margret Pfeiffer, Dietitian
- Ginger-Roasted Carrots- Margret Pfeiffer, Dietitian
- Zucchini Julienne With Lemon and Chive – Margret Pfeiffer, Dietitian
- Apple Vinaigrette
- Patatas Aioli(Potatoes in Garlic Mayonnaise Sauce)
- Chef Wayne Roe, Children’s Hospital of Wisconsin - Patatas Bravas (Potatoes in a mildly spicy tomato sauce)
- Chef Wayne Roe, Children’s Hospital of Wisconsin - Pumpkin Empanadas
- Apple Tart – Chef Phil Hasker, Waukesha Memorial Hospital
Resources
Chef Jack Kaestner
Culinary Advisor
Chef Jack draws from local, sustainably grown food to create his menus and meals.
- “Crafting flavor together by working with local farmers and their ultra-fresh and naturally flavorful food, makes cooking fun and easier.”
He has been involved with the farmer-chef connection since 2005 and serves on the Grazing Education Steering Committee for the USDA-Town and Country RC&D.
Jack believes buying local food not only provides a fresher, tastier and more unique food, but also the face of the grower and a sense of where it was grown. Once again, food becomes the medium for developing relationships.
Chef Gary Chitwood
Food and Beverage Services Manager at Quad/Graphics
Since 1994, Chef Gary has worked at Quad/Graphics, one of the largest printing companies in the world. Here he works to incorporate healthy choices into the cafeteria menu. Gary has a personal passion for eating foods to nourish your body and specializes in developing ways to create demand among the workforce. Chef Gary has been in the food service industry for 36 years, spending 20 years in free standing restaurants and hotel restaurant settings.
Chef Wayne Roe
Children’s Hospital of Wisconsin
Chef Wayne Roe spent 30 years in the private sector before joining Children’s Hospital of Wisconsin as their executive chef. Chef Wayne isn’t your ordinary chef. He makes housecalls! Please read the attached article to learn more about what he does to help chronically ill kids find the will to eat healthy.
