Seasonal Cooking Classes

Some classes currently being offered are:
Hearty Winter Soups and Stews with nutrient dense Bone Broths, Fermentation for Beginners, and a Hawaiian Dinner Party. More information on the specifics for each class is given below. Class fee is $80 per person with a minimum number of group participants required. Sampling of items prepared is included in this fee. All classes can be given to individuals or groups in the convenience of their own homes upon request. Individual consultations are available.

Hearty Winter Soups and Stews

Learn the art of making nutritious, wholesome soups and stews. The focus of this class will be on understanding how to make an assortment of traditional stocks, and incorporate them into basic everyday meals. Stocks made will be vegetable, chicken, and shrimp. Soups and stews are seasonal and will be prepared in class. Some soups and stews may include, Curried Carrot-Almond Soup with Fresh Ginger and Lemongrass, Spiced Butternut Squash Soup with Coconut Milk and Cilantro Pesto drizzle, Roasted Tomato Soup with Crab, Hearty White Bean, Tomato and Swiss Chard Soup, Free Range Turkey Stew with Fresh Herbs, Sauvignon Blanc and Wild Mushrooms, Amazing Winter Stew of Acorn Squash, Parsnips, Cippolini Onions, Baby Portobellos, Cannelini Beans and Star Anise.

Fermentation for Beginners

Learn why fermentation is important for overall health and digestion. Learn to lacto-ferment Kim chi, Kombucha, Sauerkraut, and dairy products to make yogurt and kefir. I rely on recipes and concepts from Sandor Katz’ book, Wild Fermentation, and Sally Fallons’ book, Nourishing Traditions as well as from information garnered from Jessica Prentice of Wise Food Ways.

Hawaiian/Pacific Rim Inspired Dinner Party

Learn how to make traditional Hawaiian appetizers, a main course, and dessert for you to serve at your next dinner party! Some menu items might include, Ahi Poke, Lomi Lomi Salmon, Mixed Seafood Crab Cakes with Sweet Chili Dipping Sauce, Sweet Potato, Lotus Root and Taro Tempura, Macadamia Nut Crusted Salmon with Cilantro-Ginger and Coconut Milk Pesto, and Mango Sticky Rice in Banana Leaf.