Blue Oven Kitchens

Check out Our Cooking Classes!

val — Sun, 17 Mar 2013 20:29:17 +0000

For more information on cooking classes, please see our Calendar or click on the “Cooking Class Updates!” page in this picture carousel. Please contact Val@blueovenkitchens.org for more information on classes, or on tailoring a class to your needs or the needs of your special group.

Blue Oven Fundraiser April 14th

val — Wed, 06 Mar 2013 00:19:21 +0000

Blue Oven, Bluegrass, and Beer

Where: Jones B-side, 203 SW 2nd Ave, Gainesville
When: Sunday, April 14th, 3 P.M. – 7 P.M.
Tickets sold at door (tickets limited to first 100 people). More details to follow.

Highlights:

the tickets, % of bar sales, and a menu special benefit Blue Oven
live bluegrass, blues, and folk music courtesy of The Micanopy Porch Band, Jeffrey Forbes, and Seaton Tarrant
made possible by the generous support of the Jones B-side and Swamp Head Brewery

Come join us for a lovely afternoon of porch sittin’ at the B-side!

Local Food Week

val — Tue, 29 Jan 2013 17:30:15 +0000

Local Food Week is all about celebrating our community’s connections to farming and innovation. Please download the attached PDF to see all the details!

Local Food Week Flyer

Here’s a quick list of what’s happening (some events may require registration, so please see flyer):

Saturday, 2/9: 441 Farmer’s Market Local Food Celebration, 8:30am to 1:00pm, 5920 NW 13th St.
Saturday, 2/9: Porter’s BBQ, Potluck and Farm Tour, 2-5pm, 518 SW 3rd St.
Monday, 2/11: Free Vegetable Gardening Workshop, 6:30 -7:30pm, County Extension Office, 2800 NE 39 Ave
Tuesday, 2/12: Downtown Farmer’s Garden lunch tour, 11-1pm, Grounds of County Admin. Bldg, 12 SE 1st St.
Tuesday, 2/12: Cinema Verde Dinner and a Movie with Panel Discussion and Cooking Demos, 6 -8:30pm, Jolie, 12 W Univ. Ave.
Wednesday, 2/13: Free Vegetable Gardening Workshop, 3- 4pm, County Extension Office, 2800 NE 39 Ave.
Wednesday, 2/13: Downtown Farmer’s Market Event, 4-7pm, Bo Diddley Community Plaza, 111 E Univ. Ave.
Thursday, 2/14: UF’s Farm 2 Table/ Bike 2 Breakfast, 7:30-10am, Gator Dining Services, UF Campus.
Thursday, 2/14: Free “Grow your own Citrus” Workshop, 3- 4pm, County Extension Office, 2800 NE 39 Ave.
Thursday, 2/14: Chocolate and Bubbles, 6- 8pm, Blue Oven Kitchens 1323 S Main St.
Sunday, 2/17: Farm Tour with the Edible Plant Project, 3- 5pm, Edible Plant Project Nursery, 2205 SE 23rd Place, 32641.

For more info and event details about Local Food Week, please visit http://localfood.alachuacounty.us, and
www.Gainesvilleconnect.com, and the Alachua County Sustainability webpage at
www.sustainability.alachuacounty.us. Visit www.cinemaverde.org for more information on Cinema Verde.

Cooking Class Updates!

val — Fri, 18 Jan 2013 22:51:01 +0000

Photo from UF Culinary Arts Student Union’s “Ultimate Burger” Class

Want to take a cooking class? Check out our descriptions below for the latest classes being offered! Classes are also listed on our Calendar page. Want to teach a cooking class? Contact Val@blueovenkitchens.org for more information!

**We ask that you pre-register and pre-pay for classes so that we know we have enough students to feasibly hold the classes, and cover costs. If you must cancel for some reason, you have pre-paid, and we have enough notice and enough other students to hold the class, then you may: elect to roll over your class fee (minus any applicable materials fee) to another BOK class; OR elect to donate that class fee to BOK (again, minus any applicable materials fee).**

One-time Classes (Also see “Class Series” below as they may often be taken individually, too):

Pizza 101 by Strega Nona’s Oven: Saturday, June 1st, 6 P.M. – 8 P.M. at Blue Oven Kitchens. Join Strega Nona’s Oven for a 2 hour hands on pizza making class where we will discuss several tips & techniques for making delicious pizza from scratch. We will talk about the history of pizza as well as dispel some common myths & misconceptions. Each student will hand craft one batch of pizza dough to take home for future use. Each batch of student dough yields (4) 12-14 inch pizzas. That is enough dough for 2 pizza nights at home! After the pizza dough is made you will then assemble and fire your very own signature pizza in our wood fired pizza oven from dough the instructor will have on hand. Please visit www.streganonasoven.net to register for your class today. Pre-registration required. $25 per person or $35 per couple. Questions? Contact Kenny Kingswell: kkingswell@cox.net

Class Series:

FIRST SUNDAY COOKING CLASS: Learn how to make all the recipes in each month’s Hogtown HomeGrown. Each month’s two to three hour class is part demo and part intensive hands-on, so bring your best knife and cutting board as we cook our way through the recipes. We will create fabulous food from farm-fresh produce and local items. And then, of course, we will eat it all! This small group cooking experience is taught by Stefanie Samara Hamblen, cooking instructor for Blue Oven Kitchens and owner of Hogtown HomeGrown. Pre-registration required.
Class Dates for 2013, First Sunday of Each Month
Jun 2, Jul 7, Aug 4, Sep 8, Oct 6, Nov 3, Dec 1
Class Times
2:00-4:00pm (some classes will finish later, depending on the recipes)
Class Fees
$25 per class or $250 for all 11 classes
Class Registration
Register by calling instructor 352 374 8561 or email hogtownhomegrown@gmail.com
All registrations and payments must be received 48 hours prior to class. No refunds for missed classes.
If instructor is notified of cancellation prior to class, fees may apply to future classes.
Class Location
Blue Oven Kitchens
1323 South Main Street, Gainesville, FL
If you have any questions please contact Stefanie at 352 374 8561

FOURTH WEDNESDAY HEALTHY KITCHEN DEMOS: Each one hour demonstration will teach kitchen and cooking basics, while featuring local and seasonal food. Every month will have a new focus to help you cook up a healthier life. Using farm-fresh produce and local items, we’ll cook a meal based on what we’ve learned, and then, of course, we will eat it all! Healthy Kitchen Demos are taught by Stefanie Samara Hamblen, cooking instructor for Blue Oven Kitchens and owner of Hogtown HomeGrown.
Class Dates for 2013, Fourth Wednesday of the month except Nov and Dec
May 22, Jun 26, Jul 24, Aug 28, Sep 25, Oct 23, Nov 20, Dec 18
Class Times
6:00-7:00pm
Class Fees
$10 per class or $100 for all 11 classes
Class Registration
Call 352 374 8561 or email hogtownhomegrown@gmail.com to register. All registrations and payments must be received 48 hours prior to class. No refunds for missed classes. If instructor is notified of cancellation prior to class, fees may apply to future classes.
Class Location
Blue Oven Kitchens
1323 South Main Street, Gainesville, FL
If you have any questions please contact Stefanie at 352 374 8561

MUSTARD MAKING CLASS 1: MUSTARD MAKING BASICS, Instructed by Pat McCarthy, Owner, Nana Pat’s Goodies
Friday, May 24th, 6:30 P.M. – 8:30 P.M. at Blue Oven Kitchens

Minimum of 10 students to hold class; maximum 20 students. Pre-registration required. Contact Val@blueovenkitchens.org for more information or to tentatively hold your spot. Spots reserved only after payment has been received prior to class. Cost: $25 per person or both Class 1 and Class 2 for $45.

In this first class we will learn how to make mustard. We will make a batch of Honey Dijon Mustard. We will put a batch of mustard seed together with flavored vinegar and wine. (We will use locally produced materials when ever possible.) We will then set aside the new soaking batch to move on to learning how to tell if a batch is ready to grind.

Using a previously prepared batch of mustard that is ready, we will flavor the mustard with seasonings and grind. We will then portion up our newly ground mustard and talk about storing and aging your mustard. Each participant will go home with a small jar of mustard.

After our Honey Dijon Mustard is made and portioned out, we will sample a variety of Nana Pat’s Goodies with cheese and bread from local sources. Local wine and beer will be provided to those 21 or older with ID. The social part of our class will let us talk about how we use mustard to enhance our cooking.

Class breakdown:

1. A brief history of mustard and its uses.

2. What you will need. Materials and where to find them.

3. The stages of mustard making: Combining mustard seed and vinegar; Soaking time; Signs that it is time to grind; Flavoring and grinding the mustard.

4. Portioning the mustard and a discussion of aging and storage options.

5. Social time! We will discuss recipes and serving ideas over local bread, cheese, and beverages.

Mustard Making Class 2: Canning Homemade Mustard (Making Mustard Class 1 is a prerequisite for taking this class.) Instructed by Pat McCarthy, Owner, Nana Pat’s Goodies Friday, June 7th, 6:30 P.M. – 8:30 P.M. at Blue Oven Kitchens.

Minimum of 8 students to hold class; maximum 12 students. Pre-registration required. Contact Val@blueovenkitchens.org for more information or to tentatively hold your spot. Spots reserved only after payment has been received prior to class. Cost: $25 per person or both Class 1 and Class 2 for $45.

This class will focus on hot water bath canning of homemade mustard. We will discuss the history of canning as a preservation method. Then we will wash and sterilize our canning jars. Then, starting with ground fresh mustard, we will heat and portion out the mustard. (We will use Swamp Head beer based mustard for this class.) The focus on this class will be on canning and how to achieve a wholesome product with a tight seal. Participants will go home with a jar of mustard.

After our Swamp Head Mustard is out of the hot water bath, we will sample a variety of Nana Pat’s Goodies with cheese and bread from local sources. Local wine and beer will be provided to those 21 or older with ID. The social part of our class will let us talk about how we use canning to preserve local fresh food for enjoyment year round.

Class breakdown:

1. A brief history of canning.

2. What you will need. Materials and where to find them.

3. The stages of hot water bath canning: Canning safety, Preparation of hot water bath, jars and the mustard to go into them. Portioning out the mustard. How to get a clean seal. Processing the canned mustard. Safe removal of the hot jars. Discussion of storage and aging of mustard after canning.

4. Social time! We will discuss canning with local produce over local bread, cheese, and beverages

THIRD SUNDAY VEGAN COOKING CLASS: Join Liz Horne at Blue Oven Kitchens, any or every third Sunday of the month from 3 to 5 p.m., for a vegan cooking experience. Each month we will make a complete dinner, exploring ways to make food delicious and satisfying without the use of animal products. At the end we sit down and eat together. Extra portions to take home may be available for sale. Email lizhorne@ufl.edu or call 352-377-8365 to register. Limited to 12 participants; 7 student minimum to hold the class.

Personalized Classes:

Would you like to gather with family, friends, fellow employees, or a special group to learn new recipes and techniques and taste your creations? Would you like to test your recipes in a commercial kitchen and talk about bringing your products to market? Contact Val Leitner (Val@blueovenkitchens.org) to tailor a cooking class to your needs.

Blue Oven’s Facility Open!

val — Mon, 05 Nov 2012 19:35:23 +0000

If you would like to know more about us and see footage of our facility and our grand opening, please click on the link below to see our video, produced by Gainesville’s own Satchel Raye (thank you, Satchel!) to help support our online fundraising campaign through indiegogo that closed on December 21st.

https://www.youtube.com/watch?v=xqRr0DQBJwY

A special thanks to all of our indiegogo benefactors: Annette Gilley, Christian Kleist, Martin Smith, Chris Easley, Kristin Kozelsky, Raymond Fenn, Tom Hart, Stephanie Travis, Cheryl Porter, Nancy Deren, Donna, Lynn Dirk, Joni Ellis, Edward La Combe, Amy Schirmer, Michelle Rider, Gail Johnson, Travis Mitchell, Wendell Porter, Digital Scheme, Mark Sexton, Indie Gainesville, Chris Cano, Debbie Conlon, Monica Petrella, Chris Fillie, Sandra Lambert, Laurie Wilkins, Kathleen Pagan, Kristin Joos!

Facility Open!

Our inspected kitchen facility is open! If you would like more information about renting the space to teach a cooking class, make those holiday treats in bulk, or to create goodies to sell and form your own small, food-based business, please read the below document. Contact Val@blueovenkitchens.org for further information.

2012.BOK.Fee.Schedule

Support Blue Oven and moksa at the same time!

val — Thu, 11 Oct 2012 17:00:56 +0000

Please support this indiegogo campaign for the expansion of a local and indepdent soap maker AND all these non-profits at the same time!

And check out Blue Oven’s _Living Green Magazine_ article:

http://livinggreenmag.com/2012/10/11/people-solutions/nurturing-food-entrepreneurs-and-growing-a-local-food-economy/

Blue Oven Kitchens facility updates: Blue Oven has received two, brand new stoves! These were generously donated to us and we are SO excited! (And yes, they have blue on them!). The facility has passed its inspection and will be open November 9th. If you are interested in teaching a cooking class or using the facility for production of your products, please contact Val Leitner: Val@blueovenkitchens.org.

Things we still need: Cleaning out your kitchen cabinets? Have extra pots, pans, utensils, or kitchen appliances lying around that are in very good condition, you just don’t use, and would like to get rid of? We may need them! We are also still accepting monetary donations towards larger equipment, equipment breakdown fund, etc. Donations are tax deductible. Please contact Val Leitner (val@blueovenkitchens.org) for more information.

Thanks for Your Support!

val — Tue, 28 Aug 2012 16:38:20 +0000

Thanks to our community members who came out to support us at our fundraisers, who have been volunteering for us, and to our sponsors who have contributed financially or with in-kind support, we had an amazing month of fun events and fundraising in Farm-to-Restaurant month this past August!

What are some things we could use besides elbow grease? A little more operating capital, maybe some smallwares you have cluttering up your kitchen cabinets, and enough money to buy a stand-up mixer (those things are costly!).

Blue Oven Kitchens Inc. would like to say a special thank you to the following sponsors and volunteers:

The In-kind Sponsors: The Bagel Bakery, The Smokehouse, The Jones, Sweet Dreams Ice Cream, The Top, The Illegal Jam Company, Carla Van Arnam, Jeffrey Forbes, m3 ortho-bionomy, The Micanopy Porch Band, Hogtown HomeGrown, Florida Fresh Meat Company, Rembrandt Coffee, Thrive Handcrafts, The Klezmer Katz, South Marion Meats, This Lil’ Piggy Farm, Growing Synergy, Crones’ Cradle Conserve Foundation, Adam Solomon, Ori, Polly Werner, Jeff Hamblen, Northwest Seafood, Nines Mine Ranch, Popenoe Ranch, Sam Williams, Ed Brown, Roy Wagner, Chris Fillie, Peacock Paints, Gainesville Lunch Out Blog (GLOB), Forage

The Beneficial Nematodes: Travis Mitchell, Juan C. Rodriguez

The Pollinators: The Midnight, Heart Pine School, Adam Solomon, Caron Cadle, Gator Dining Aramark, Caron Cadle & Ralf Remshardt, Kestrel Ecological Services, Tempo Bistro To Go

The Kitchen Sinks: Nancy Deren Personal Financial Coaching, Edward & Rachel La Combe, Blue Highway A Pizzeria

The Big Red Roosters: Jayme Wilson, Lynn Dirk, Porter’s Pickled Pepper Emporium

August is Farm-to-Restaurant Month!

val — Wed, 27 Jun 2012 07:55:16 +0000

August 2012 is Farm-to-Restaurant Month!

Tickets for The Top fundraiser on August 27th Still Available! Email Val@blueovenkitchens.org for more details!

Blue Oven Kitchens Inc. would like to say thank you to all the community members who are supporting us by attending our fundraisers this month (dates, times, and more information below) and to the following sponsors:

The Beneficial Nematodes: Travis Mitchell, Juan C. Rodriguez

The Pollinators: The Midnight, Heart Pine School, Adam Solomon, Caron Cadle, Gator Dining Aramark, Caron Cadle & Ralf Remshardt, Kestrel Ecological Services, Tempo Bistro To Go

The Kitchen Sinks: Nancy Deren Personal Financial Coaching, Edward & Rachel La Combe, Blue Highway A Pizzeria

The Big Red Roosters: Jayme Wilson, Lynn Dirk, Porter’s Pickled Pepper Emporium

Please check back for sponsor updates!

*Our sponsor Florida Fresh Meat Company is also running a special offer this month for folks buying meat at the Haile and and Downtown Gainesville markets: mention Blue Oven Kitchens and get 5% off, with a percentage of your total sale going to Blue Oven Kitchens.

August 2012 is “Farm-to-Restaurant Month” in the City of Gainesville and Alachua County. “Farm-to-Restaurant Month” is an extension of the Farm-to-Restaurant Initiative of two, local non-profits: Blue Oven Kitchens and Forage. There are a variety of events planned so you can enjoy local fare at local restaurants and learn more about local food while helping Blue Oven Kitchens in its fundraising efforts toward opening a commercial kitchen facility. This facility will be available for cooking and nutrition classes, and for rent to our community’s food entrepreneurs.

Get more info on fundraisers, buy tickets, become a sponsor:

F2R.Month.Tick.Sponsor.Doc

**Fundraiser info is also at the bottom of this post in the section **Here’s What’s Happening in Gainesville for Farm-to-Restaurant Month**

Blue Oven Kitchens, Forage, and UF/IFAS Small Farms Team would like to thank the Farm-to-Restaurant Workshop sponsors this year, who worked hard to make the third annual Farm-to-Restaurant Workshop happen by providing product, delicious dishes for breakfast and lunch, and teaching sessions:
This Lil’ Piggy Farm, Cognito Farm, Cacciatore Catering, The Top, The Jones, The Smokehouse, Alachua County Public Works, Tracy Lee Farms, Hogtown HomeGrown, Kabler Moreno LLP, Gary Armoogan (South Marion Meats), Billy Nettles (Nettles Sausage), Seely’s Ark, Larry Eubanks (UF/IFAS Meat Science), Growing Synergy, Crones’ Cradle Conserve Foundation, Juan C. Rodriguez, High Springs Orchard & Bakery LLC, Kerseys Inc., Natural Treasures Farm & Nursery, Wheeler’s Farm & Nursery, Allison Meharg (UF/IFAS Extension Escambia), Strega Nona’s Oven, Simonton & McKinney LLC, Alachua County Environmental Protection Department, Arunas Kutkus LLC, Animal Welfare Approved, Cypress Point Creamery, Mosswood Farm Store, The Bagel Bakery, Chrissy’s Olde Meeting House Cafe, Wainwright Dairy, King’s Kountry Produce, Sweetwater Branch Inn, Swallowtail Farm, Frog Song Organics, Florida Fresh Meat Company, Gator Dining Aramark

**Here’s What’s Happening in Gainesville for Farm-to-Restaurant Month**

Saturday, August 4^th: 10% of all sales at our sponsor The Bagel Bakery, 4113 NW 16^th Blvd, (www.bagelbakerygainesville.com) benefit Blue Oven Kitchens. Stop by between 9am-1pm for live music and featured local ingredients; store is open 7am-4pm that day.
Monday, August 6^th: Local Fare Prix Fixe Dinner at our sponsor The Smokehouse(103 S. Main St, www.smokehousedowntown.com – tickets required, $30/ticket unless included in your sponsorship package). Arrive between 6 p.m. and 8:30 p.m.
- Includes: 2 course dinner and 1 non-alcoholic or alcoholic beverage from menu, live music
Monday, August 20^th: A percentage of sales at our sponsor Sweet Dreams Ice Cream (3437 W. University Ave, www.gainesvilleicecream.com) benefits Blue Oven Kitchens. Come taste the local flavors featured at Sweet Dreams that evening!
Monday, August 27^th: Local Fare Buffet Dinner at our sponsor The Top(30 N. Main St, facebook.com/pages/the-TOP/138661476441 – tickets required, $30/ticket unless included in your sponsorship package). Arrive between 6 p.m. and 8:30 p.m.
- Includes: Buffet style dinner and 1 non-alcoholic beverage from menu, live music
Entire Month of August: 25% of all coffee sales at our sponsor The Jones (401 NE 23^rd Ave, www.thejoneseastside.com/) go to support Blue Oven Kitchens. So think about The Jones for breakfast, dessert, a coffee break, meeting, or just that morning cup of locally-roasted joe.

Updates, Foodservice Fact Sheet

val — Wed, 23 May 2012 18:09:13 +0000

SAVE THE DATE: The third annual Farm-to-Restaurant Workshop & Culinary Fair will be held on Monday, August 13^th in Gainesville. More information to come soon! This goal of this event is to bring together farmers, distributors, foodservice professionals, and others to better understand our North Central Florida food system, and how more local food can enter local foodservice outlets. Please email Val Leitner for more information: Val@blueovenkitchens.org.

For those of you interested in the full foodservice fact sheet (with citations), please download below:

Dist.Sheet.Narrative.5.2012_FINAL

val — Tue, 01 May 2012 20:03:10 +0000

Thanks to all who came out for the Eat Local Challenge Kick Off Sunday April 29th! If you would like to challenge yourself to eating locally for the rest of the month of May – perhaps going to a fun community celebration at the end of the month – then check out Hogtown HomeGrown‘s Eat Local Challenge page below: