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Make Food Your Medicine: Plant-Forward Cooking
May 23 @ 6:00 pm - 8:00 pm
An event every 2 weeks that begins at 6:00pm on Wednesday, repeating until June 20, 2018
“Let food be thy medicine, and medicine be thy food”
“Eat food. Not too much. Mostly plants.”
Learn how to put these wise words into delicious, daily practice in this three-part, hands-on cooking class series led by chef and culinary nutritionist Jenny Breen. In three classes over the course of six weeks, you will delve into the benefits of eating “mostly plants,” eating seasonally, and keeping it simple.
Jenny will address some common nutrition myths and offer alternative guiding principles. Then you will have the opportunity to prepare recipes that support or exemplify the discussion topics and enjoy a meal together.
Class menus will utilize as many local ingredients as possible in recipes like:
- Spring greens whole grain risotto
- White bean, potato, and herb pesto salad
- Smoked trout and spinach croquettes with herbed aioli
Please note: this class will take place on Wednesday May 23rd, June 6th, and June 20th from 6-8 pm. $120 covers the cost of all three classes in the series. Some scholarship funds are available for those in need; please reach out to firstname.lastname@example.org.