Sunday, June 16, 2013

Finger Lakes Lavender Festival Presenters and Workshop Schedule

Saturday, July 13th & Sunday, July 14th
9:00a.m. – 5:00p.m.
Free Admission and Parking

Saturday, July 13th
·9:00 a.m. - 5:00 p.m. Cut-your-own lavender bouquet ($5/ bunch)

·9:00 a.m. - 5:00 p.m.  Artists will be offering unique products from handcrafted jewelry,  handmade wooden bowl, pottery, artistic landscapes, baskets and so much more.  Shop Lockwood Lavender Farm's, Lavender Market offering all-natural lavender and honey products.

·10:00 a.m. Visit with Marcellus Beekeeper, Richard Linck and learn the basics of beekeeping and see his observation hive and beekeeping equipment.

·11:00 a.m. Charlene Dahl, Aromatherapist from Mirbeau Inn and Spa.  Charlene will discuss the benefits and uses of lavender and other essential oils therapeutically.

·12:00 p.m. "Make Your Own Lavender Wand" (on-site reservation only, material included; $5.00/person).


·1:00 p.m. 
Local Executive Chef, Steve Landon will demonstrate a Lockwood Lavender Farm Honey and Lavender brined Chicken Breast.

·2:00 p.m. Sheep shearing demonstration by Gary Lockwood, owner of Lockwood Lavender Farm followed by a wool spinning demonstration by Marilee Williams.

·3:00 p.m. Lavender Oil Distilling Demonstration by Lockwood Lavender Farm owner, Karen Wheeler-Lockwood



Sunday, July 14th
·9:00 a.m. - 5:00 p.m. Cut-your-own lavender bouquet ($5/ bunch)

·9:00 a.m. - 5:00 p.m. Artists will be offering unique products from handcrafted jewelry, handmade wooden bowl, pottery, artistic landscapes, baskets and so much more.  Shop Lockwood Lavender Farm, Lavender Market offering all-natural lavender and honey products.

·11:00 a.m. Laurel Sterling, RD, CDN from Natur-Tyme,  presents "Stress And Your Health"
She will enlighten us with healthy ways to replenish our bodies during those stressful times, which will include foods, herbs and supplements.

·12:00 p.m. "Make Your Own Lavender Wand" (on-site reservation only, material included; $5.00/person).

·1:00 p.m. Local Executive Chef, Steve Landon will demonstrate a Lockwood Lavender Farm Honey and Lavender brined Chicken Breast.

·2:00 p.m. Sheep shearing demonstration by Gary Lockwood, owner of Lockwood Lavender Farm followed by a wool spinning demonstration by Marilee Williams.

·3:00 p.m. Carol Watson from Carol Watson Greenhouse in La Fayette will demonstrate edible garden 
containers.

Thursday, June 6, 2013

Welcome Executive Chef, Stephen Landon to the Finger Lakes Lavender Festival



Please help us welcome Executive Chef, Stephen Landon to the Finger Lakes Lavender Festival Saturday, July 13th at 1:00.  Stephen will demonstrating a glazed Lockwood Lavender Farm Honey and Lavender brined Chicken Breast.

Landon’s love of food began when he was just 10 years old and spending summers at the family farm nestled in the Litchfield Hills of his native Connecticut where he would spend days with the gardener learning every vegetable and care for the farm’s chickens.  A passionate supporter of the farm-to-table concept, Landon uses local Finger Lakes produce, meats, cheeses and other fresh farm products. Incorporating those fresh ingredients and his own twist on comfort food.

Landon brings an entrepreneurial bent and more than 25 years of experience. Most recently, he and his wife, Allyson Landon, owned and operated the award-winning Persimmons Bistro & Tea Room in Landrum, South Carolina for five years. He also assisted in the opening of The Café in Washington Depot, Connecticut, which received three out of four stars from Connecticut Magazine, as well as numerous country clubs and star-rated bistros and inns from Damariscotta, MA to Carolina.

Landon was already an accomplished chef by the time he applied to the Culinary Institute of America at age 25. While pursuing his degree, he worked under the tutelage of Octavio Becerra, chef for the Patina Corporation at The Hotel Jerome in Aspen. 

The young chef’s enrollment at CIA was inspired by a 10-year turn, beginning in 1980, when he accepted a position at Jardine’s in Greenwich, CT at the age of 14.  At just 21 years of age, Landon was named executive chef of Jonathan’s Restaurant in Washington Depot, culminating seven years learning the ropes in restaurant and hotel kitchens in his home state of Connecticut, including the Crown Plaza in Stamford and as chef at the Silo Cooking School and Store in New Milford, where he collaborated with Ruth and Skitch Henderson on the Seasons in the Country cookbook.  The position also gave him the opportunity to hone his craft alongside culinary legends including Jacques Pepin, Guiliano Bugialli, one of Italy’s top chefs, Albert Kumin, Perla Meyers and Madeleine Kamman, producer of top master chefs.

Landon co-produced Gourmet Thyme, a television show that promotes local farming and using farmers’ ingredients in day-to-day operations.  Landon resides in Skaneateles with his wife, daughter and son.
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