- About Us
- Local Savings
- Green Editions
- Legal Notices
- Weekly Ads
More than a cookbook Recipe book raises money for childrens camp
During the 20 years Chef Shelley Tollefson has cooked at the Nestlé Regional Training Center at Carnation Farm, shes received countless requests for her recipes.
So when the centers director, Tim Gates, came up with the idea of publishing a cookbook to share top recipes, and raise money for a summer camp for seriously ill children, she and fellow Chef Donna Waddington jumped at the chance.
It took six months to put together More than Scones... Recipes from Nestlé Regional Training Center at Carnation Farm, a collection of the 64 most-requested recipes from Tollefsons kitchen. Cream Scones were the most popular creation, but the book features a wide variety of dishes, including Bacon Wrapped Dates, Field Greens with Fried Chevre Cakes, and Chicken and Chorizo Enchilada Casserole.
All the recipes are do-able to the average person, and they are all time-tested and really delicious, said Maddie Miller, a manager at the Training Center. Along with tantalizing photos of food, the book also features views of the historic Carnation Farm, which started in 1909 as a dairy farm. Nestlé bought the Carnation Company in 1985, and is in the process of selling the 818-acre property to Camp Korey, which, beginning this summer, will host children with serious health conditions for week-long camps. The camps name is in remembrance of Korey Rose, a teenager who died of cancer in 2004. His father, Tim Rose, founded Camp Korey to give children a safe place to forget about their health issues and just be kids.
All proceeds from the cookbook will go directly to the camp, which will be free to children and their families.
The book was meant to be a goodbye to Nestlé, a thank you to the community, and an invitation to the community to participate in what were building here, Tollefson said.
More than Scones is available for a suggested $20 donation by e-mailing Cheryl Yates at email@example.com. Or look for the book at local summer farmers markets, where Tollefson and others will provide cooking demos.