We will make and devour main entrees, side dishes and desserts while learning health benefits, different choice types of vegetarians and detailed nutrition for the changeover from meat consumption to meatless meals. Also, how and where to find and select ingredients and products. You will also learn how to incorporate herbs into cooking for vitamins, flavor and health, including large print recipes. Hands-on examples of products and hand-out materials. Come hungry...we eat our way through the four hour class.

     Join us in preparing cuisine from the Tuscan region of Italy. We will prepare trenette al pesto (a luscious Italian fettuccine), spiedini di pollo (a skewered main dish with bay leaves), carote soffritte (side dish), scrumptious lasagna and two marvelous desserts of rotolo all frutta (a wonderful sponge-type flat cake sprinkled with rum, berries, hand whipped cream and rolled into a mouth watering delicacy. Also a delightful gelato (hand made ice cream) with a golden Grand Marnier-orange sauce. We will discuss where to find and how to select ingredients for the recipes you will receive and the delicious food we will prepare and consume all afternoon. You will also receive a list of the instructor's favorite cookbooks. Come hungry!

     We will prepare more cuisine from the Tuscan region of Italy.  We will make and devour fettuccine pasta with herbal mascarpone, Mimma's sauce, appetizer's you'll use over and over again, Simonetta's delicious pesto, hand whipped desserts, and one extra surprise main entree.  You will learn techniques unique to Italy.  Come hungry!

 
     The Agricultural Secretary recently adopted the most comprehensive organic standard in the world to ensure what we are buying.  To be certified organic the standard bans synthetic fertilizers, herbicides and pesticides, genetically engineered organisms (GEO) and irradiation in any products labeled organic.  It also bans antibiotics and synthetic hormones in organic animal feed.

     You will learn where to find organic food and recipes for simple, wholesome preparation.  During this class we will make many different entrees and side dishes.  You will marvel at the absolute difference in taste, texture and colour of organic foods.  You will learn tips on keeping food fresher longer and how to decipher food labels and the factual benefits of organic vs. non-organic.  Come hungry!