The Cambridge School of Culinary Arts introduces its new demo and dining experience, "Sustenance for Knowledge—A Lunch and Learn Experience." The event is a cooking demonstration and a sit-down lunch, hosted by one of CSCA's talented chef instructors. The next Sustenance for Knowledge will be held on Friday, October 27, 2006, from Noon to 1:30pm, in one of the kitchens at the School.

"Sustenance for Knowledge is designed for the person who has a passion for food, is passionate about cooking, likes to be entertained, and who likes to eat," said Roberta L. Dowling, owner and director of CSCA. "Through Sustenance for Knowledge, we will bring a little bit of the Food Network to CSCA. The demo and lunch will be an introduction to the cooking class environment for those who are considering taking a class here and an interactive experience for those who have taken classes at CSCA," said Dowling.

Chef Instructor Bobby Falite will set the stage for the May chef's table by cooking dishes blooming with the season's freshest ingredients. While cooking each dish for the luncheon, Chef Falite will demonstrate cooking techniques and provide tips, chef's secrets, and food science for each recipe. He will also share ideas and advice on how to shop for and how to prepare the meal at home.

Sustenance for Knowledge begins with the cooking demonstration and concludes with a sit-down lunch with the chef. The fee for Sustenance for Knowledge—A Lunch and Learn Experience is $30 (includes demonstration and lunch). Sustenance for Knowledge is open to the public. Sustenance for Knowledge will feature a different theme and menu each month.

October 27, 2006 Menu:
-Red Salad with Bleu Cheese Dressing
-Hazelnut Crusted Pork Chop with Sundried Cranberry Sauce
-Marbleized Yukon Gold Potatoes and Butternut Squash and Chives with a Three-Cheese Black Pepper Tuile