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Outstanding watermelon-jalapeno, blueberry-jalapeno and five pepper salsas and sauces from Croc's
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Delish housemade hummus and baba ganoush from Croc's
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Beautiful and energetic Laura Habr, one of the driving forces behind the OBFM and Croc's 19th Street Bistro
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Beautiful and energetic Laura Habr, one of the driving forces behind the OBFM and Croc's 19th Street Bistro
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Stunning organic tomatoes from Mattawoman Creek Farms - they became part of our lunch this day.
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Beautiful peppers from Mattawoman Creek Farms
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Beautiful peppers from Mattawoman Creek Farms
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Gorgeous late summer radishes from Mattawoman Creek Farms
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Organic garlic, onions and peppers - oh my - from Mattawoman Creek Farms
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Alison Wilson displays some of the beautiful cage-free chicken from her family's Suffolk farm. These tenders became part of our lunch this day.
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Fresh coastal shrimp became part of our lunch this day at the locavore class
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Beautiful jumbo lump crab meat from LG Happy Clam Stand
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Fresh Mahi and Tuna from LG Happy Clam Stand
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Laura Gray Dodson and Chip Dodson of LG Happy Clam Stand
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Outstanding artesenal Virginia cheeses at the OBFM Provisions Tent
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Waterman Chip Dodson of LG Happy Clam Stand explains growth rings on bivalves
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Waterman Chip Dodson of LG Happy Clam Stand
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Sausage samples from Weeping Radish
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A multitude of meat from Weeping Radish
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In the kitchen: Croc's Executive Chef Greg Hopkins, right; CIV student chef Sarah Cramer, left
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Class handout
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Appetizer - Full Quiver Chicken Tenders with Belmont Peanut Thai Sauce - with recipe
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Appetizer - Full Quiver Chicken Tenders with Belmont Peanut Thai Sauce - with recipe
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Appetizer - Full Quiver Chicken Tenders with Belmont Peanut Thai Sauce - with recipe
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Appetizer - Full Quiver Chicken Tenders with Belmont Peanut Thai Sauce - with recipe
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Appetizer - Full Quiver Chicken Tenders with Belmont Peanut Thai Sauce - with recipe
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Entree - Coastal Shrimp Pasta Primavera
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Entree - Coastal Shrimp Pasta Primavera
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Entree - Coastal Shrimp Pasta Primavera
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Entree - Coastal Shrimp Pasta Primavera
