February 01, 6:00 pm to February 01, 8:00 pm Save to calendarBack
Develop cooking skills to create lifelong habits for yourself and your family. Take command of your kitchen!
Food for Thought: February 1, 6 to 8 pm
Break down the differences between whole and convenience foods with the Dietitian. We will discuss macronutrients and the role they play in our bodies.
Menu: Arugula Salad with Sweet Corn and Avocado
“Convenient” Cooking: February 8, 6 to 8 pm
How much time are you saving by making boxed, canned, bagged and frozen meals? And what’s really in them anyway? We’re going to do a side by side comparison of prepackaged meals vs their scratch cooked competitors. You will taste the difference and a Dietitian will explain their nutritional differences.
Menu: Boxed Mac-n-Cheese, Bagged Rice, Boxed Hamburger Casserole vs. Scratch Cooking
Planning and Prepping: February 15, 6 to 8 pm
Learn recipe reading, common abbreviations, substitutions and conversions. The Dietitian and Chef will show you how to take the stress out of meal planning and get you in and out of the supermarket. Planning and prepping skills will put dinner on the table in a snap.
Introduction to Basic Kitchen Skills: February 22, 6 to 8 pm
A solid understanding of the basics can transform your kitchen into a fun and inviting place. Advance your knife skills, handling and maintenance. Measuring, proper cooking temperatures, seasoning and flavoring will also be introduced during this class.
Menu: Buttermilk Ranch, Classic Hummus, Greek Cucumber Sauce, Pico De Gallo
Foundation of Flavor: March 1, 6 to 8 pm
Herbs, spices and seasonings are pretty much the same thing, right? WRONG! In this session, we will explore the wonderful world of flavor. We will also discuss oils and vinegars, brines and marinades and how they can be used most effectively.
Menu: Sautéed Pork Loin with Asparagus and a Mixed Green Salad
Classic Cooking Techniques: March 8, 6 to 8 pm
What does it mean to grill, fry, sauté, roast, poach, braise and poeler? In this class, you will learn about these seven classic cooking techniques and how to best utilize them in your kitchen.
Menu: Braised Chicken, Sautéed Asparagus and Red Bell Peppers, Poached Egg, Grilled Zucchini
Fresh off the Farm: March 15, 6 to 8 pm
Variety IS the spice of life! But it is also the key to balanced nutrition especially when it comes to fruits and veggies. Chef will grab an armful of fresh, nutritious and seasonal veggies and show you how to apply the appropriate cooking technique to make those veggies all they can be!
Protein Powerhouse: March 22, 6 to 8 pm
Properly cooking, resting and carving meat is important for flavor, texture and overall enjoyment. But this is more than just MEAT class! We will also be exploring seeds, nuts, grains and legumes as important sources of proteins.
Menu: Mixed Green Salad with Quinoa, Tomato and Cucumber: Filet Mignon; Halibut; Red Beans and Rice
See all current class offerings in our January - March 2018 class catalog.
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