Chef Andrea Seppinni is passionate about sharing tips and techniques for preparing delectable dishes with a focus on ingredients' health benefits as well as good taste and low fat. She is certified in Plant-Based Nutrition from the T. Colin Campbell Foundation, Cornell University.
Classes are $29 pre-paid, $35 at the door.
January 18, 10 a.m. - Winter Vegetables 101
How to Roast Beets, then make a Beet, Citrus and Fennel Salad on a bed of Cress and Endive; How to Prep Collards for Quick Cooking, then make Sauteed Smoky Collards with Mushrooms and Garlic; and prepping a pan of Roasted Roasted Root Vegetables and making Sherry-Herb Roasted Root Vegetables (turnips, parsnips, potatoes, sweet potatoes, onion, kohlrabi, carrots - and maybe bell peppers and Brussels sprouts, even though they aren't root veggies).