New Sustainable Food Workshop Teaches Sustainability Options Through Mexican Cooking Classes

New York, NY, October 03, 2012 --(PR.com)-- Chef Eric Werner, New York Chef, owner of Hartwood Restaurant in Tulum, and the cover photo on the new Edible Selby Book published by Abrams in the US October 2012 has teamed up with Chief Sustainability Development Officer, James Greenfield, host and developer at the Tulum beachfront villa Casa de las Olas to bring "sustainability you can eat" to guests who want to learn more about sustainable living, sustainable cooking and sustainable choices.

"Since we met over 2 years ago we have found practical ways to combine our philosophies and support each other and our businesses in a deep rooted belief of daily sustainability. Solar power, passive cooling systems, hand crafted and hand generated meals with luxurious accommodations is possible if you know what your options are," stated James Greenfield. "OH! Food Workshop combines our knowledge base in the kitchen and in development that showcases how easy sustainable choices can be when you know how."

OH! Food Workshop focuses on the unique cooking techniques of Chef Eric, which he calls farm to chef, where all staff work harmoniously to supply a daily set menu for up to 125 people without using any electrical appliances. Chef Eric buys locally and uses Mexican recipe and produce influences to inspire his menu choices of the day. To enrich the learning experiences for guest participants, Casa de las Olas was chosen as the only accommodation option, a choice based on the sustainable development practices of this beachfront villa that utilizes 100% solar power, passive cooling systems, indigenous plants and an organic composting station fed by Hartwood organic material to continue the community cycle of sustainability in Tulum, Mexico. Both businesses will share their sustainable living secrets at this inaugural food workshop.

The final evening of the OH! Food Workshop will have guests dining on the shores of the Mexican Caribbean with a Hartwood Restaurant menu paired with Mexican wines and tequilas chosen by local sommelier and distributor Ricardo Garcia Gaxiola, owner of Off The Vine, who has made it his mission and passion to share insights on Mexican wines and the varieties grown throughout the country.

The five day OH! Food Workshop includes five nights of Tulum beachfront accommodations, one of the top vacation destinations in Mexico, three days of cooking workshops, a welcome reception and a final dinner with a wine pairing event on the shores of the Caribbean from November 30 to December 5, 2012. The workshop is an intimate affair with limited spaces for the Winter 2012 dates.