Mountaineers Books
Available: 10/01/08
8 x 9 · 224 pages
978-1-59485-080-6
CDN $32.95 · pb

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Chefs on the Farm

Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts

Shannon Borg

A visually rich tour of an organic farm, where award-winning chefs learn sustainable food practices, Chefs on the Farm is the perfect treat for foodies, organic gardeners, cookbook addicts and sustainable practitioners alike.

With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a “Farm School for the Domestic Arts” where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with.

“Something unique is happening at Quillisascut, placing this tiny goat-cheese farm ... at the forefront of a national movement known as ‘sustainable food.’” (Seattle Times)

SHANNON BORG writes regularly about travel, food, and wine. LORA LEA MISTERLY is a member of Tilth Producers, Rural Roots, Washington Sustainable Food and Farming Network, Chefs Collaborative and Seed Savers Exchange.

Chef KAREN JURGENSEN is the chef instructor at Quillisascut Cheese Company’s Farm School and at Seattle Culinary Academy.