THURSDAY

Cooking Demonstration Class Titles & Descriptions

July 9^th

The Wacky Weed    click here for printable recipe 

Herbs were important for their preservative properties because their volatile oils and other wacky chemical compounds prolonged the useful life of many foodstuffs.  In all the regions of the world, it is the combinations of local herbs and spices which create the uniquely ethnic flavors of each nation!  And really, a chicken is a chicken is a chicken, yes?  But, there are more than 60 available herbs in New England alone!  Learn some of the more common varieties.  Learn how to group herbs by aroma and taste, which parts of the herbs can be used, and how to buy and store fresh herbs.  Take a culinary world tour, but just for the day, without leaving the chicken behind in your kitchen!

July 16^th

Awakening the Neanderthal

Herbs, according to the Oxford Dictionary, “is a plant in which the leaves, or stems and leaves are used for food, medicine, or for their scent or flavor.”  Sadly in these times, we think of herbs only in the context of cooking.  And yet, all cultures, all religions, and all eras throughout human evolution have depended on herbology as immune-boosting medicine.  What is basic herbology?  And how can adding fantastic flavors to our favorite meals make us healthier?

July 23^rd  

Shake, Rattle, and Roll

Calcium is a well-advertised nutrient, and yet we may not understand that all minerals in the body exist in a delicate, dynamic balance.  So how do you increase calcium absorption with food?  We’ll start with a sampling of locally produced cheeses, but also turn our attention to the fruits and vegetables with higher calcium content.  Pull out your forks and get your greens on!

July 30^th

Soy?  Oh Boy . . .

Disgusting!  I know you’re thinking of playing hooky this week!  We know that soy foods don’t always taste good and are notoriously difficult to cook with.  We’ll show you the simple tricks of the trade, discuss why some soy products taste so bad, introduce you to a local company who makes delicious, fresh soy foods, and talk about the myths and confusion surrounding this nutritionally-packed oddity.  You’ll taste the differences and leave a convert. 

August 6^th

Money Doesn’t Care Who Owns It

Being a conscientious adult has its downsides, and budgeting is soooooo boring!  Yet, did you know that according to most government analysts, the lack of budgeting our food dollars is a leading cause of our personal debt?  It is, and so much so that the USDA has devised Food Planning & Budgeting Guidelines!  Did you know that with a few simple tips & tricks, you can reduce your food bill, increase your health, and still dine on exquisite gourmet feasts?  Don’t think it’s possible?  Think again!

August 13^th

Be the Energizer Bunny!

Suppose I told you there was a pill that could keep you perfectly youthful until your 90’s?  Suppose I told you there was a pill that could extend your life, improve your sex life, cure cancer, and keep your skin supple and wrinkle-free?  You’d probably think I was as ridiculously kooky as all the other weird people who actually do sell these preposterous pills!  What if I told you that no such pill exists?  What if I told you that you could reap all of those health benefits by understanding the antioxidant properties in your locally grown fruits and vegetables and combining them properly on your salad plate?  Now THAT is 100% true!!!  Don’t miss this opportunity to learn more!

THURSDAY

Cooking Demonstration Class Titles & Descriptions

August 20^th

There are no classes scheduled this week!

August 27^th

Have your cake and eat it too . . .

Would you like scones with your tea?  Baked goods can be a normal part of a healthy diet?  There are tricks to modifying your baking recipes to both maximize flavor AND nutrition.  Let’s nurture your sweet tooth!

September 3^rd 

There are no classes scheduled this week!

September 10^th

Back in Lodi Again . . . .

Heard of this new-fangled (and not to mention lucrative) business of cooking with whole foods?  This simple concept – repackaged and remarketed – is all about cooking “the way we used to” from the land to our table with no factory processing inbetween.  We’ll find out why eating whole foods is healthier, discover how to cook a variety of delicious whole grains, and learn to select, prepare, and store common fruits, vegetables, grains, and herbs.

September 17^th

Beans, Beans the magical fruit . . .

All good intentions aside, nobody will eat beans if they don’t taste good.  And NOBODY wants to even cook if the process is time-consuming, difficult, and requires expensive kitchen equipment.  If you think of beans and you think of a bowl of chili, it is time to think again.  There are many ways to incorporate these high-protein foods into your diet without hassle and fuss.

September 24^th  

50 Ways to Leave your Lover . . .

What defines a spice versus an herb, and how are they used in cooking?  Put down the salt, learn how herbs and spices are used worldwide, which herbs and spices combine well, and which foods best complement each spice.  How can you cook the same dish 50 different ways?  You’ll see . . .!

October 1^st

The Tortoise & the Hare

Tarragon-Mustard Turkey with Fettuccine?  Lamb Shanks with Sweet Potatoes and Dried Fruit?  Curried Cauliflower Appetizer?  Apples and Yam Scallops?  Rhubarb-Apple Compote?  Pear Steusel?  You didn’t think your Crock Pot was such a valuable tool in gourmet cooking, did you? Yum!