For Derek and Chad Sarno, taking food back to its basic elements means more than just using organic meats and vegetables-it means not even turning on the stove.

The two brothers, one a staple of the Seacoast restaurant scene, the other an internationally known raw chef, are combining their respective talents for a series of raw food classes held at Derek's newly renovated farm house in South Berwick beginning Thursday, Feb. 24.

"We're going from big business to a back-to-basics, grow-your-own (approach)," Derek said.

Derek's previous culinary credits include founding The 100 Club and Mahalos in Portsmouth and developing the "Public Supper" concept and menu at the Stone Church in Newmarket. He moved with his partner Hillary Smith to South Berwick in August and has spent more than $60,000 renovating the farm.

In addition to renovating the farmhouse, there's a greenhouse and an extensive garden where "we're gonna grow some kick-ass vegetables," Derek said.

This is first time the brothers have collaborated on a project. The classes are meant not only to teach the fundamentals of raw cooking, but also bring awareness to locally grown food and promote sustainability. The raw food classes are just the first phase of the Sarnos' business plan. Future plans include a community supported agriculture plan, where people contribute a membership fee in exchange for food grown on the farm. Eventually, they'd like to open a raw foods caf??, Derek said. Vegetables from the farm will be grown using veganic farming techniques, meaning no animal products, including manure or blood meal, will be used. Any other food used in the classes will be purchased from local farmers.

"You know where (the food is) coming from," Derek said. "There's a sense of control over what's going into your body."

Chad points out that most Americans aren't familiar with the source of their food.

"In Europe, (they say) one out of three people are in touch with their food source," he said. "Here, I'd say one out of 500 people know where their food is from."

Raw food preparation is a growing trend, according to Chad, who has been working as a raw chef for the last 10 years. He's opened restaurants in New York, California and Arizona and counts celebrities like Woody Harrelson among his clients.

"In raw food, the main focus is on optimum nutrition. It's a step beyond veganism," he said.

Food cooked above 120 degrees kills naturally occurring enzymes that aid in digestion and destroys nutrients, according to Chad. This means the body must work to produce more enzymes to digest the food, which it identifies as an invading substance. Organically grown raw food eliminates toxins from the diet and cleanses organs and tissues, among other health benefits.

"It's basically a fountain of youth," Chad said.

But if using animal byproducts and turning the oven on aren't options, what exactly can you make? Pretty much anything, according to Chad. The first class, titled "How to Feed a Mobster," focuses on Italian cuisine and will cover how to make pinoli herb cannelloni with marinara, shaved fennel Mandarin salad, vegetable linguini, and apple shortcake.

A lot of people see raw food as a fad, but Chad said it's "more than just a 'hippie trend.'" Celebrities and other super-rich folks have also embraced it.

"That clientele looks at it as spa cuisine," he said.

While Chad will focus on raw food preparation and vegan dishes, Derek is planning classes for those who are still carnivores at heart.

"I'll work with people who still eat meat, but want to eat healthier," he said.

He also wants to teach people how to prepare an array of items rather than just one dish.

"I want to teach people to make five different things to have their own party," he said.

The first raw food class,

"How to Feed a Mobster: Italian Cuisine," will be held on Thursday, Feb. 24, 6:30-9:30 p.m. $50 per person, includes recipe packet, hands on training, and two hours of demonstration. For more information or to register, call 888-276-7170.