Chef in Residence Workshops

The Farm to Table movement is booming! A growing number of professional chefs and home cooks are preparing farm-fresh meals with vegetables grown by local farmers. Wondering how a professional chef might use the bounty from your farmers market visit or Community Supported Agriculture (CSA) box? Passionate about delicious and healthy cooking? Join us for our tantalizing Chef in Residence workshops! Learn crowd-pleasing recipes and tips of the trade from celebrated professional chef and culinary instructor Terri Salminen from the Netherlands in partnership with food educator and intuitive cook Lindsey Shifley from Mundelein. Both instructors are dedicated Super Ambassadors with the Jamie Oliver Food Revolution who look forward to sharing their passion for real food and food education with you!

Authentic Farm to Table Experience

Terri's beet photo_edited_300Our Chef in Residence workshops provide an authentic and unparalleled Farm to Table experience co-led by a celebrated international chef and culinary instructor, and a passionate local food educator and intuitive cook.

Workshops will focus on the creation of a kitchen pantry, while working with the seasons and featuring the certified organic produce grown at the Prairie Crossing Farm by participants in the Liberty Prairie Foundation’s Prairie Farm Corps youth development program. The Prairie Farm Corps has been featured on the PBS show Growing a Greener World, NBC Chicago news, and this video tour. Terri and Lindsey are also working with the Prairie Farm Corps youth this summer to supplement and enhance the cooking education they engage in during this youth development program.

Each Chef in Residence workshop begins with a guided walk to the Prairie Crossing Farm to pick up farm fresh certified organic vegetables while learning about organic agriculture principles. Participants return to the Byron Colby Barn kitchen for an authentic farm to table cooking workshop lead by skilled culinary arts instructors.

Participants will work together with Terri and Lindsey to prepare a light and fresh summer appetizer, a colorful main course with an accent on vegetables and fruit-based dessert using as much locally grown ingredients as possible. Recipes will be prepared vegetarian, with suggestions for additional layers of flavor utilizing meat, fish or cheeses  for future home preparation. After preparing the meal, participants will savor the delicious results as they gather together at the table to eat and share their cooking experience. Feel free to bring a bottle of wine or beverage of choice to share. Workshops are each priced at $65/person, and are for adults only.

Meet the Chefs

Terri Salminen_editedTerri Salminen is a private chef, culinary instructor and food stylist who was born in the U.S., raised in the northern Italian countryside, and currently lives in the Netherlands. Terri is a product developer and recipe writer. She is currently “Creative Chef de Cuisine” at The Idea Factory, an international interior design corporation, where it is her task to create beautiful, colorful food made by hand, gathered from local growers and distributors. She has taught cooking extensively in a professional setting and believes it is one of the most gratifying jobs one can do. Her kitchen is based upon sustainable principles based on the simple premise of following the seasons.

Terri also volunteers with the Jamie Oliver Food Revolution, where she earned the title of Super Ambassador in March of 2014. She is a weekly blog contributor to Jamie Magazine the Netherlands and guest blogger for diverse culinary publications. For Food Revolution 2015, she partnered with “Hutten Europe” in the Netherlands for a one-week campaign highlighting the skills and sources of inspiration of their many talented chefs within the corporate restaurant sector at the international offices of Nike, Liberty Global, Microsoft and Ricoh.

Parallel to the corporate Food Revolution Day activities, Terri introduced The Food Revolution in Amsterdam on April 19, launching a monthly market that gathers entrepreneurs and local chefs in an informal setting to a wide audience of 3,000 or more visitors. Terri encourages visitors to sign Jamie’s food education petition, creates a personal spin-off on this year’s “Squash It” sandwich and inspires visitors to become involved in Food Revolution Day. Food Revolution Day 2015 concludes with a cooking session in Northern Holland with 60 youth athletes who are part of the Youth Soccer Team of Alkmaar-Zaanstad.

Terri also provided all of the beautiful vegetable photography featured on this webpage.

Lindsey bio photo_editedLindsey Shifley of and is a lifelong Mundelein resident, Director of Softball at Go Hardball Training Academy, Super Food Ambassador for Jamie Oliver’s Food Revolution, mom of 3, wife, and former Northwestern Varsity student athlete (softball).

Lindsey’s personal Food Revolution started with the goal of pitching out the “fake food stuff” in an effort to help her daughter who was having attention, sensory and social issues in school. Having found huge success, she joined the Food Revolution’s volunteer ambassador community in 2012. The following year, Food Revolution honored as “Blog of the Month” and in 2014, named Lindsey the April Ambassador of the Month. She most recently co-founded, a diary-inspired website following a diverse team of contributors as they attempt to create lasting change in their lives.

For Food Revolution 2015, Lindsey partnered with Pilot Light Chefs for several events. Leading up to Food Revolution Day, she led Pilot Light’s “Homemade Bread in a Bag” food education lesson at the District 76 (Diamond Lake) PTO Spring Fling Wellness Event. Lindsey also organized a local Food Revolution and Pilot Light event at the Green City Market with Chef Jared Batson of The Nomad Food Company. In the classroom, she led two District 76 (Fairhaven) kindergarten classes in creating their own “Squash It” salads and “Homemade Bread in a Bag”. Her Food Revolution Day activities concluded in collaboration with Pilot Light Chefs as she led two 3rd grade Chicago Public School classrooms in Jamie Oliver’s online global “Squash It Sandwich” cooking lesson.

When she is not managing and cooking for her household of 5, Lindsey teaches the elite mechanics and mental game of pitching (fastpitch softball) with an emphasis on real food nutrition. She spreads food education at local markets, schools, organizations and homes as a speaker, food demonstrator and cooking instructor. Lindsey is passionate about inspiring others to join the Food Revolution and helping create communities securing their own family tables.

Workshop Dates and Menus

Purple cabbage close-up_edited_300These highly sought-after workshops are expected to fill quickly, and pre-registration is required! Workshops will feature different seasonal menus based on the farm-fresh ingredients available that week, and will emphasize different cooking techniques including roasting, sauteeing, steaming, stewing, and filling a leafy vegetable. To provide the best educational experience, registration is limited to 15 participants for each workshop. Register for one or both sessions! Click on the workshop date(s) below for additional information and online registration:

  • Wed., July 15 from 5:30 – 10 p.m. – This workshop’s menu features a Sicilian sweet and sour caponata with zucchini, raw vegetable sticks with an olive oil “pinziminio” and yogurt lemon dip, a colorful main course of roasted red beets in a mint balsamic dressing with Swiss chard filled crespelle, finished with oven-baked summer fruits with lemon drizzle cake. Highlighted cooking techniques include roasting, filling a leafy vegetable, and sautéing.
  • Wed., July 22 from 5:30 – 10 p.m. – This workshop’s menu features a colorful salad with shaved fennel and raw summer roots with a bagna cauda dressing made of stewed garlic and aromatic herbs, quick cucumber pickles with basil olive oil, steamed Napa cabbage involtini and oven-baked garden risotto, finished with a fresh summer fruit sorbet served in layers of yogurt and honey with dark chocolate date truffles. Highlighted cooking techniques include steaming, stewing, and sautéing.

Workshops are each $65/person and are for adults only. Register soon to reserve your spot, and invite your friends to join you for a delicious and inspiring evening!

Additional Details

Terri's chard and kale photo_editedParticipants should bring an apron, two of their favorite vegetable knives, and a cutting board. Feel free to also bring a bottle of wine or beverage of choice to share, and remember to wear comfortable shoes to walk to the nearby Prairie Crossing Farm. Each participant will go home with delicious recipes and ideas, including guidelines on how to cook intuitively, how to cook real fast food with simple ingredients and essential information about connecting with local organic farmers.

These workshops are each $65/person and are for adult participants. All workshops will begin promptly at the Byron Colby Barn inside the Prairie Crossing community at 1561 Jones Point Road in Grayslake. Enter Prairie Crossing via Route 45 at Jones Point Road, turn left into the second parking lot, and join the group inside the Barn.

The culinary adventure begins with a guided walk to the nearby Prairie Crossing Farm to pick up the certified organic vegetables that will be used during the workshop. The Prairie Crossing Farm is .6 miles away from the Byron Colby Barn via a non-strenuous crushed gravel path that leads walkers through restored prairie and past horse pastures on the way to the farm. The group will return to the Byron Colby Barn to join together and prepare the recipes through hands-on immersion in the preparation and cooking experience.