Evento

Open Kitchen's Healthy Cooking Boot Camp #2

In these hands-on cooking classes Chef and Nutritionist Katie Reineberg will guide you through simple, seasonal, healthy recipes to kick your culinary skills (and booty!) into high gear! We'll discuss portion control and meal planning as you master essential cooking techniques like knife skills, healthy baking, and more!
Can't commit to the whole series?
Read the mini descriptions under each week and register for the menu you crave the most!

Week One: Quick and Healthy Weeknight Meals
Sunday, May 3, 2015 2:00pm - 5:00pm
Master the kitchen basics in this healthy techniques workshop. We'll steam, roast, grill, and simmer delicious dishes that you can mix and match to create healthy, flavorful meals at home.
MENU:
Quinoa "Tabbouleh"
Grilled Asparagus with Gremolata (a Parsley, Lemon and Garlic Pesto)
White Wine Shrimp en Papillote
Simple Seared Salmon with Roasted Red Pepper "Aioli"

Week Two: Healthy Farmers Market Feast
Sunday, May 10, 2015 2:00pm - 5:00pm
In this week's session we're making a three-course meal inspired by Summer fruits and vegetables. Class will begin with a discussion on how to properly select and store seasonal produce (and the health benefits of doing so!), then we'll hone our knife skills as we slice and dice our way to a delightful, healthy dinner.
MENU:
Moroccan-Spiced Farro and Shaved Carrot Salad
Pan-Roasted Chicken with Summer Vegetable Relish
Lightened-up Summer Berry Cobbler with Honey-Almond Crust

Week Three: Meatless Sundaya day in life of a vegetarian gourmet!
Sunday, May 17, 2015 2:00pm - 5:00pm
Learn how to recreate calorie and fat-laden comfort foods using Healthy ingredient substitutions as we whip up a three-course gourmet, meatless meal from start to finish.
MENU:
Salt-Roasted Beet Salad with Warm Balsamic Vinaigrette
Individual Spring Vegetable Pot Pies with Roasted Mushrooms, Asparagus & a Buttermilk "Biscuit" Crust
Lemon Ricotta Cupcakes

The minimum age required to register for this class is 15 years old. Each class is $85/person or $225/person for the complete series.