Cooking local with Brookville Restaurant’s Harrison Keevil

 

Brookville Restaurant features 90 plus percent local products everyday.

The term locavore was coined by professional chef and author Jessica Prentice back in 2005, and the word was the Oxford English dictionary’s word of the year in 2007. The idea to eat “locally” spawned a movement that has since spread world wide, and here in Charlottesville, one of it’s biggest proponents is Chef Harrison Keevil of Brookville Restaurant.  On Sunday,  April 14, 2013, Chef Keevil will share some of his philosophy, cooking skills and inspiration at The Happy Cook Farm to Table series, from 5:00 – 6:30 PM, and you can call (434) 977-2665 for tickets, which are $40 per person, tasty bits and beverages included.  Click here to book online.

Chef Harrison Keevil behind the line at Brookville Restaurant

I caught up with Chef Keevil last week at his restaurant and talked to him about the upcoming class at The Happy Cook.  Chef Keevil grew up in Richmond, Virginia and after a circuitous route to the kitchen, which included stops in California, London and San Francisco, he opened Brookville Restaurant in Downtown Charlottesville in 2010 with his wife.  About the class series, Chef said, “We partnered with The Happy Cook to create a Farm to Table class series, where I team up with a local farm, and we could just show and give credit to the local farmers who are really doing all the hard work.”  It seems to me to be a prefect match, because The Happy Cook itself is locally owned and operated since 1978.

Looking at tickets during dinner service

“Brookville was founded with the philosophy of sourcing and utilizing as much locally grown product as we can,” said Keevil, “right now we are 90 percent locally grown … so most everything comes within 100 miles, and everything else we get from small local purveyors here in town, so our money can go back into the local community.”  This standard will be on display during the Farm to Table cooking class at The Happy Cook  when Chef Keevil presents Shiitake Crepes made with locally sourced mushrooms from Sharondale Farm on April 14, 2013.

Shiitake Crepes with micro greens and smoked Piedmont

“I love this recipe because it is a fun vegetarian recipe that is delicious year round,” said Chef Keevil. “It’s a nice simple vegetarian dish … the last of the cold weather kind of warm you up dishes, that will hold you over until all the greens of the spring arrive.”  Crepes, a thin French kind of pancake, is something everyone can benefit from learning how to make.  I learned to make crepes in Normandy, France back when I was an exchange student, and once you make your own at home – you can fill them with sweet as well as savory items, they will become a regular on your weekend menu. When asked about the hardest part of making crepes for this recipe, Chef said, “The hardest part is the crepe. You have to make sure your heat is not too high because you want as little color as possible.”

So come on out and support our LOCAL FARMS and CHEFS, and sign up for this great evening at The Happy Cook.  Chef Harrison Keevil from Brookville Restaurant will be cooking Shiitake Crepes, among other treats! Learn about this local farm, eat great food, and enjoy a fun evening out with your friends! $40/person, beverages included. (434) 977-2665 Sun., April 14, 5-6:30 pm.  Click here to purchase tickets online.

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