Class 1 / March 27 / Vegetables
Boring, steamed and mushy brussels sprouts are a thing of the past! Join us on March 27 to explore a world where vegetables are mouthwatering and delicious. In this class you will learn how to prepare healthy vegetable dishes that are sure to be a hit with your entire family. Plus Chef Dee will teach you how to shop for vegetables, and the proper way to store them for extended freshness. As a bonus we will discuss and practice knife skills and the basic things every home cook needs to know to work effectively and efficiently in the kitchen.
Menu: Sautéed Veggie Frittata, Roasted Vegetables, Caramelized Onions
Class 2 / April 10/ Spices & Herbs
Using spices and herbs in our cooking is an amazing way to energize meals and awaken our taste buds! Join us on April 10 to look at the art of utilizing fresh spice mixes and dressings to increase flavor in our cooking. In this class, Chef Dee will educate us on emulsification, reducing sodium and the versatility of spice mixes, dressings and rubs.
Menu: Spiced Rubbed Pork Tenderloin, Cashew Mayo Coleslaw, Mixed Salad with Julia Child’s Vinaigrette
Class 3 / April 24 / Beans & Supergrains
Once upon a time, people considered beans and grains a “poor man’s staple”, but the truth is beans and grains are far from a boring budget food! Join us April 24 to uncover the incredible asset beans and supergrains are to a healthy, well balanced diet. In this class you will learn how to use beans to thicken recipes and grains to add volume and texture to dishes. Plus, Chef Dee will discuss the pros and cons of buying dry vs. canned beans.
Menu: Tuscan White Bean Soup, Red Lentil Hummus, Kale Salad with Supergrains
Class 4 / May 8 / Healthy Fats
Thank goodness the fat free fad of the 1990’s is over! Not only do healthy fats add flavor to cooking, but they are an essential element of well-rounded nutrition. Join us May 8 as we explore healthy fats with an amazing seafood themed menu. In this class you will learn what healthy fats are, and a number of ways to use them in your cooking—as a thickener, to add volume, etc. Not a seafood fan? No worries, the same methods we use with salmon can also be used with a variety of other proteins—chicken, pork, etc.
Menu: Baked Lemon-Dill Salmon, Walnut Pesto, Nutty Granola
Class 5 / May 22 / Lean Protein
Firing up the grill is not the only way to cook a good piece of meat! Join us on May 22 to learn delicious new techniques for perfectly preparing lean proteins. In this class you will learn how to use cooking methods like en papillote (in paper) steaming and baking to create moist delicious protein dishes. Additionally, Chef Dee will help familiarize us with the proper way to calibrate a thermometer and use it to check internal temperature of food dishes when cooking.
Menu: Cod En Papillote with vegetables, Baked Lemon-Thyme Chicken Breast, Tofu Chocolate Mousse