Quintessence Raw Food Prep Workshop - March 22 & 23 2003
Event Photos
Dan uses lots of coconut water in his recipes
Dan's Assistant Amy pours coconut-based milk on our delicious granola
cereal
Dan prepares a delicious green soup
Ron & Denise in the front row along with other class members
Another photos of the participants
Sandra Rizzo whose tireless event coordination brought this seminar to
fruition. Hopefully she'll have copies of the video available
soon!
I have always wanted to see how to create a cream pie. This
one was wonderful!
Dan & Amy putting the finishing touches on a magnificent dessert
I have attended at least a dozen raw food prep workshops in the past 4 years. The one I attended this weekend in Reno was 10 times better than all the rest put together. It was absolutely wonderful. I wrote my Sister in China, "Dan Hoyt made preparing raw foods so easy....So inspiring. I learned how to make everything from soups to creams to cheeses, to pina coladas, to sea vegetable salads, to banana cream pies, to green drinks, crackers to fish cakes. And, Dan shared dozens of extremely practical chef's secrets." Dan is the owner & head chef of Quintessence Restaurant in NYC. Can you imagine the scale of their operation: they order 40 cases of coconuts a day! (9 coconuts per case)! Here is the description of the Weekend Workshop. If enough folks in Sacramento would be interested, I would begin working with Quintessence to bring Dan here to Sacramento. We would need 20 individuals. I will try to add a page to our website with many of the valuable tips I learned this weekend. If I had just had this course 4 years ago, I might have become a raw chef by now. I'm still amazed at how helpful this workshop was.