CIFC's Spring Cooking Classes

[Guest guest]

CENTER FOR INFORMED FOOD CHOICES'

 

SPRING SCHEDULE OF COOKING CLASSES

 

 

INTRODUCTION TO WHOLE FOODS COOKING

A Series of Three Classes with Linda Hillel

 

Newcomers to the world of whole foods, as well as seasoned veterans, will

appreciate this opportunity to learn the basics from one of CIFC's most

talented and enthusiastic chefs. If you're interested in improving your

diet, but don't know where to begin, these classes are for you. If you just

need a refresher course, you'll pick up some new ideas for simple, delicious

recipes while sampling lots of tasty and healthy dishes. So don't miss out -

sign up now, as space is limited!

 

SEASONAL VEGETABLES - June 8

It's spring, and local farmers' markets are heralding the new season with a

fresh crop of colorful and tasty produce - from tender young peas and

fuzzy-podded fava beans to delicate green garlic, succulent asparagus, tiny

turnips, and baby greens. Cooking seasonally takes advantage of produce at

its peak, when quality and availability are best. We will sample several

springtime ingredients and prepare a menu inspired by the lush bounty of

fresh fruits and vegetables from our local farmers' markets.

 

On the Menu:

 

* Green Fava Bean Crostini

* Roasted Asparagus Tarragon

* Orzo Salad with Seasonal Vegetables and Lemon-Miso Dressing

* Tastings of seasonal vegetables and fruits

 

GETTING INTO GRAINS - June 15

Grains form the base of the Food Guide Pyramid, but how do we use them in

cooking? We'll answer your grain-related questions by taking a look at

several easy whole-grain recipes. We'll highlight quick-cooking grains and a

variety of cooking methods.

 

On the Menu:

 

* Basic Wehani Rice

* Wehani Rice Salad with Green Soybeans and Zesty Citrus Dressing

* Multi-Grain Pilaf

* Summer Multi-Grain Salad with Tomatoes, Cucumber, and Basil

 

INTRODUCTION TO SOYFOODS - June 22

Do you pass up the tofu and tempeh section at the market because you're not

quite sure what to do with these foods? If so, this class is for you. Eating

soy protein may reduce the risk of coronary heart disease and may provide

other health benefits. Tofu and tempeh are wonderful, healthful foods whose

versatility makes it easy for anyone to cook with. We'll discuss the various

forms of soy while creating and sampling several tasty dishes.

 

On the Menu:

 

* Tofu and Sun-Dried Tomato Spread

* Tempeh and Vegetable Sauté

* Tofu-Tahini Sauce

* Raspberry-Chocolate Tofu Mousse

 

Classes include expert cooking demonstrations, tastings, recipes, resources,

and lots of fun! All recipes are completely plant based.

 

Where: Grace North Church, 2138 Cedar St. at Walnut, North Berkeley

When: June 8, 15, and 22, 10:00am to 12:00pm

Cost: $30 per class or $80 for the series of three classes.

Advanced registration required.

Call (510) 465-0322 or email info for more information.

 

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To register, please print this page and fill in all information.

 

CENTER FOR INFORMED FOOD CHOICES'

 

SPRING COOKING CLASSES REGISTRATION FORM

 

Please return by Friday, May 31. Register early, as space is limited!

 

Name: _____________

 

Address: ___________

 

City: ________________________State: ______ Zip: __________

 

Phone: ____________

 

Email: _____________

 

Visa / MC #: ________

 

Expiration ________________

 

Enclosed is my check payable to " CIFC " or charge my credit card

for $30 per class or $80 for the series, for:

 

June 8 _____ June 15 _____ June 22 ______

 

Mail to: CIFC, PO Box 16053, Oakland, CA 94610

 

Questions? Call (510) 465-0322.