Cooks and Books: Local and Seasonal Ingredients

Join us for Cooks and Books, a free, in-person cooking demonstration and discussion of cookbooks on Thursday, January 26th from 5:00 – 7:00 p.m. in the Alder Room of C3 (Corvallis Community Center, 2601 NW Tyler Ave). Learn how to prepare and sample a recipe demonstrated by a local chef and browse recommended cookbooks that will be available to check out from the library.

The theme for January is local and seasonal ingredients and will feature recipes and demonstration from local chef Sarah Booth of The Naked Crepe. Sarah will focus on using winter squash in surprising ways, while incorporating other ingredients available locally in the winter.

About Sarah Booth and The Naked Crepe: Sarah came to love and appreciate working with food via her love of gardening and learning about where food comes from, how it's grown and produced, and in what ways that affects how and when they are best used in our cuisine. Sarah moved from Utah to Oregon in 2001 to study horticulture at Oregon State University. She worked on local farms and in the produce department of the Co-op where her love of food grew. After working at markets for farmers for years, she decided it was time to open her own market booth selling crepes. She has been operating The Naked Crepe since 2011. She studied in the culinary program at LBCC, and several years later went back as an instructor for 6 years. Her favorite part of that job was finding as many ways as possible to insert concepts of cooking with local, seasonal ingredients. She is currently searching for a restaurant space in Corvallis or Albany in which to create The Naked Crepe Café as a brick and mortar restaurant.

This event series is co-sponsored by C3, Corvallis-Benton County Public Library, and Corvallis Sustainability Coalition.

Cooks and Books will also be happening on Thursday, April 27th at the same time and in the same place on a new theme to be announced.