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Make Food Your Medicine: Plant-Forward Cooking
October 25, 2018 @ 6:00 pm - 8:00 pm
An event every week that begins at 6:00 pm on Thursday, repeating until October 25, 2018
One event on October 16, 2018 at 6:00 pm
“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:
Fall Vegetable Pickles
Roasted Cauliflower and Potato Salad with Arugula Pesto
Heirloom Bean, Roasted Squash, and Kale Salad with Lime Vinaigrette
Please note: this class will take place on Thursday, October 4th, Tuesday, October 16th, and Thursday, October 25th from 6-8 pm. $120 covers the cost of all three classes in the series.