6/19
Waste Not, Want More
Early Spring Vegetables
with Jake Zyrek

Learn how to make the most of the food you prepare and make it go further. The class will incorporate a variety of locally produced vegetables and other ingredients to make several fresh dishes. The excess parts and pieces will then be used to produce other things that can be taken home and stored for later use. Think: Fresh roasted beet salad with goat cheese and herbs; pickled beets for snacking, salads and sandwiches; beet greens and asparagus pesto for pasta or flatbread.The options are limitless. (Veggies will vary based on what’s available from local growers).

About the Chef

Jake grew up in southeast Michigan, where he started cooking with his grandma as a young kid. He got his first job in the service industry at 12 working as a soda jerk in an old timey ice cream shop in his hometown. From there he worked in pizza shops and catering through college before leaving MI for culinary school at Kendall College in Chicago. While working and attending school he got his first chance to come to Colorado, interning at Larkspur in Vail. From there he spent the next 15 years in the fine dining world working all over the country, from Detroit, Atlanta, Chicago, Denver, Denali park Alaska, and now finally finding a home in Boulder. These days Jake teaches at a few cooking schools and works as a private chef. In his free time he enjoys refinishing furniture, being outdoors as much as possible, and learning as much as he can in all facets of life.