Headlands Chef Damon Little leads a hands-on workshop exploring the methods and meanings of sustainable food sourcing, preparation, and consumption. Drawing upon the Bay Area’s rich agro-ecosystem, this workshop includes site visits to local farms, ranches, and markets, how-to sessions on artisanal food production, collaborative cooking, and convivial evenings around the dinner table with food-system experts and like-minded peers.

Participants in this workshop will:

Spend a week immersed in Bay Area food cultures, working out of Headlands’ circa 1907, artist-renovated Mess Hall.
Hear from special guest speakers about socially-aware food practices such as innovative urban gardening, grass-fed meats, and sustainable fisheries.
Learn how to make informed decisions about sourcing your food, including produce, meat, seafood, and whole grains.
Partake in artisanal food production lessons in DIY butchery, cheese, wood-fired baked goods, and salt-cured anchovies.
Work alongside professional chefs & fellow foodies to learn all the tricks of the trade!
Workshop Dates
Registration Deadline: Friday, January 18 // Program Period: Friday, February, 15 – Friday, February 22