Co-Sponsored with University of Utah's Department of Nutrition and Integrative Physiology, and Resiliency Center
These demo classes aim to empower individuals with the tools and confidence to redefine healthful cooking while pursuing deliciousness!
Recipes are plant-forward but may not be vegan. Recipes may contain peanuts, tree nuts, wheat, fish, shellfish, soy, eggs, and milk.
REGISTRATION REQUIRED
Thursday, May 16
6-7:30PM
Cool Beans!
It’s time to spotlight the unsung heroes of the pantry. Beans are the mainstay of so many global cuisines, yet they are often overlooked and underappreciated if we didn’t grow up with them as a household staple. Making beans from scratch will change your world. Yes, beans from a can are convenient, but they can lack flavor and only come in a few shapes and sizes. We will take brothy heirloom beans cooked from dry and turn them into a three scrumptious versions of themselves: stewed, in a salad, and pureed with creamy Blue Moro beans with mustard-cumin tadka, Tongue of Fire beans with fennel, orange & coriander sofrito, and white tepary bean and roasted carrot dip. Let’s get into a superfood mood!
Class registration will closes May 14 in order to purchase class groceries.
Register Here!
Monday, June 10
6-7:30PM
Power Brunch!
Brunch is the best! Not only does it bring together lunch and breakfast dishes with something for everyone, it brings together family and friends for a relaxed and conversational meal—the best of all worlds. Get inspired for your next brunch potluck or gathering with a flavorful Mediterranean and middle-eastern inspired menu. We will make Kuku Sabzi (Persion herb frittata), a crispy Provencal potato tian, and enjoy a Mediterranean inspired bagel board. Bring on the brunch bunch!