SERVICES

 
 
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Pantry Rejuvenation

Transitioning into a Real Food lifestyle can be overwhelming and understanding how to stock a healthy pantry can be difficult to determine on your own. This is a great time to ask for help. Chef Amy has the expertise to help you rejuvenate your pantry with healthy staples and set you up for success. Your personalized service includes a thorough diet and lifestyle evaluation to determine what staples would be right for you. Chef Amy will guide you to make great choices and help you plan for a healthy lifestyle.

Pantry Rejuvenation includes:

    • Diet and Lifestyle Evaluation

    • Pantry Evaluation

    • 7 Day Meal Plan Including Recipes

    • Shopping List of Pantry Staples

    • Guidelines for Qualifying Real Food and Smart Kitchen Equipment

Individual: $200
Household (up to 4 members): $400
Additional Household Members: $100


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Catering

Hosting a successful event requires planning and attention to detail. Chef Amy loves joining forces with you to make an amazing event for your friends and family. Chef Amy will bring her team and goodie bags to your location and give you and your guests the best party food they’ve ever had. Focusing on local ingredients and supplementing regionally and nationally as needed, the menu will boast the best food around. We will work together to create a menu that is pleasing to the eye and the palate to impress all of your guests.

Appetizer Party starts at $50 per guest
Dinner Party starts at $90 per guest

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Fresh Starts Cooking Camp

How do you make quinoa? What is nori and where do you find it? Why don’t you cook in olive oil? All of these questions and more will be answered at Fresh Starts Cooking Camp. This series is designed to help you put down the box, step away from the microwave and start cooking real, fresh and delicious food. The basics for making food at home are easy when you break it down. Chef Amy wants to help you build the skillset to improvise a meal using fresh local produce and high quality pantry staples.

At Fresh Starts Camp, our focus is fresh, seasonal and organic food. Campers will learn to identify Real Food and learn how to simply prepare it. Recipe and Resource packets are included with each session. Fresh Starts Cooking Camp will guide you to become a Seasoned Home Chef who is ready to prepare what's growing locally in your neighborhood and backyard.

This course is recommended to be held weekly to complete the 6 sessions. Each session will last 2-3 hours. Groups of up to 10 may be accommodated. Fresh Starts is able to come to your kitchen within the greater St. Johns and Duval counties.

Pricing is based on group size, location and calendar dates for sessions. Please inquire for a quote.

Session 1: Go Green. Chef Amy will kick start the series with teaching how to select quality ingredients. We will talk about the benefits of eating locally and organically and the realities of how most food is produced. We will prepare seasonal dishes with local greens. Dishes may include bok choi, kale, collard greens, sorrel, nopales, cabbage, spinach and Swiss chard.

Session 2: The Great Whole Grain. Chef Amy will explain the whole grain. In this session you will learn why choosing whole grains over refined grains are a smarter choice. With a show and tell, you will be able to identify a variety of whole grains including oats, quinoa, rices, amaranth, buckwheat and millet. You will learn how to prepare whole grain dishes for breakfast, lunch and dinner.

Session 3: Somewhere Over the Rainbow of Vegetables. Chef Amy will demonstrate how to prepare seasonal vegetables. We will weigh the pros and cons between choosing local, organic and seasonal options. We will practice cutting techniques and experiment with different preparation techniques including roasting, blanching, sautéing, steaming, braising and pickling. This session will help you understand how easy it is to incorporate your 8 daily servings of veggies into every meal and snack of the day.

Session 4: The Perfect Plant Protein. Chef Amy will explain how to cook dried legumes. We will discuss the benefits of consuming legumes as a staple source of protein. Together, we will create a legume dip and salad from our nutritious little seeds.

Session 5: Sea Vegetables Aren't Just for Mermaids. Chef Amy will identify a variety of sea vegetables and discuss the powerful health benefits of incorporating them in your regular diet. We will create creative dishes from these trace mineral rich treats from the sea.

Session 6: Soups On! Vegetable soup is a staple all year round. It is an easy meal, side dish or snack that you can make ahead of time and enjoy anytime of the day. Homemade soups are easy to put together once you have the basics down. In our last class of the series we will create a nutritious stock with seasonal vegetables to use as a base for our soup du jour.