Join Chef Stephanie, EdD, in the John & Carrie Hayden Community Learning Kitchen for an evening of seasonal culinary medicine in action. Explore the evidence-based benefits of seasonal eating while gaining practical, hands-on skills to bring more seasonal foods to your table.
Participants will learn how to identify, select, and store peak-season ingredients and how to build approachable base recipes that support meal planning and prep while leaving room for the spontaneity of farmers’ market finds. The class will conclude with a shared, family-style meal featuring the dishes prepared together during the session.
Recipe: In the spirit of using in-season ingredients, the dishes may vary on availability the week of the class. Some example items might include: a variety of seasonal dips, a whole-grain salad with local herbs and roasted vegetables, braised tomatoes and white beans, and a few other surprises. Please email Chef Stephanie in advance if you have any allergies or dietary restrictions so we can accommodate them.
Instructed by: Chef Stephanie White, EdD, Osher Culinary Medicine Director
Sliding Scale Fee based on affiliation: $60 Community Care Rate, $75 Sustainer Rate, $90 Supporter Rate, and includes an evidence-based presentation, learning kitchen experience, and healthy meal.
