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Cooking
NEW! Cooking With
Essential Oils
Healthy Never Tasted This Good
Essential oils have been used since ancient
Egyptian and Biblical times to support the
wellness of both the body and the mind.
These oils are potent with therapeutic
properties as well as intensely delicious
flavors that can add a bit of sparkle to
almost any culinary undertaking! This class
is for anybody who’s interested in natural
healing remedies or is bored in the kitchen
and needs an easy way to bring a pizzazz
to home cooking. Discover foolproof, easy,
hands-on recipes that you can use at home
to wow your senses. Prepare in class some
delicious infused dishes and take home
seasoned salt, sugar, and oil to enhance
your regular recipes. Holistic health coach
Alana Eakin
has been crafting natural
remedies since early childhood and uses
essential oils to add a delicious, immune
system support to almost everything she
cooks. She loves empowering private clients
and workshop audiences with the skills to
make what is nutritious also delicious.
$51 Non-Member
$39 Member
$20 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
2547A: One Thu., 6:30-9PM 4/28
2547B: One Tue., 1-3:30PM 6/21
Brew Your Own Kombucha
For thousands of years, kombucha has
been celebrated across the world as an
elixir of health and longevity. Reported
health benefits include probiotic bacteria for
digestive health, b-vitamins for metabolic
health, energy, and detoxification support,
and antioxidants for an immune boost.
Learn how to make your own in this hands-
on workshop where you will experience
brewing kombucha and flavoring it to your
taste. Take home your own brewing system
and your own batch of prepared “booch”
to enjoy!
Alana Eakin
has been brewing
kombucha since 2009, when she became
locally renowned in her hometown as the
“Fermentation Fairy”. Shortly after, she
spearheaded a commercial kombucha
operation and became brewmaster at a
craft coffee and beer cafe. She was sous-
chef at an international cuisine-inspired
fermentation cafe and kombucha brewery
before venturing into the world of private
practice. Today, she loves educating
private clients and public audiences about
the history and nutrition science behind
fermented delicacies such as kombucha.
$51 Non-Member
$39 Member
$25 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
2546W: One Mon., 6:30-9PM 5/23
NEW! Fermentation 101
Health Never Tasted This Good
Fermentation has been used since the
beginning of humanity to preserve fresh
produce, make it easier to digest, and
increase its nutrient density. Rather
than purchasing expensive probiotic
supplements, you can enhance “gut health”
by preparing your own fermented foods.
Holistic health coach
Alana Eakin
has been
crafting gourmet ferments professionally
and recreationally since 2009. She quickly
became renowned in her hometown as
“the Fermentation Fairy,” and before she
knew it, she was pursuing a lifelong career
in holistic nutrition. Today she empowers
clients and to take their health into their
own hands with healing foods and natural
solutions. Join her for one or all of three
beginner level fermentation workshops on
pickled vegetables, relishes and salsas,
or condiments (ketchup, mustard and hot
sauce like you’ve never tasted before!), and
take home your delicious creations.
$51 Non-Member
$39 Member
$25 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6219P: One Mon., 6-9PM 4/18 (pickled veggies)
6219Q: One Wed., 6-9PM 5/11 (relishes & salsas)
6219R: One Wed., 6-9PM 6/8 (condiments)
Tea for the Duchess of
Bedfordshire
Tables laden with fresh
scones, jams, cakes
and dainty sandwiches,
all to be washed down
with pots of tea at four
o’clock in the afternoon,
is a truly great British
tradition.
Rachel Iacino
,
a local British resident
and Cordon Bleu chef, will teach you how
to prepare some of the classic teatime
favorites that she grew up with in her native
country. Class is demonstration and some
hands-on. Enjoy the fruits of your labor
with your fellow students over a pot of
fresh tea. On the menu: Raspberry Victoria
Sponge Cake; Lemon Pistachio Macaroons;
Scones with Cherries and Dark Chocolate;
Fresh Cherry Compote; Sandwiches: Egg
with Black Olives, and Cucumber with Dill
and Mint Cream Cheese; and a selection of
English teas.
$51 Non-Member
$39 Member
$14 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6200BG: One Sun., 1:30-4:30PM 3/13
Knife Skills
Tips, Tricks, & Techniques Used by
Professional Chefs
Beginning and experienced home cooks
can save time in the kitchen, while working
safely with confidence. Start by learning
how to select the right knife for you and
the task. Move on to proper knife handling
techniques, safety tips, proper knife care,
sharpening, and storage. Students will learn
to slice, dice, fine dice/brunoise, chop,
mince, julienne, stick/batonette, and fine
shred/chiffonade, and make a recipe in
class that uses many of those techniques.
If you have a good chef knife bring it to
class, as each one is as individual as you
are, and bring a cutting board if you have
one.
Trusan
has spent many years in the
culinary world working with world-class
chefs and offers private in-home cooking
classes, as well as personal chef and
catering services. He is excited to share his
love and knowledge of cooking along with
his experiences and stories. The materials
fee includes food and handouts.
$57 Non-Member
$45 Member
$8 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6250CD: One Sat., 1:30-4:30PM 4/23
6250CE: One Sat., 9AM-12PM 6/18
Comfort Food Makeover
A More Nutritional Approach to Old
Favorites
If you crave comfort food (brownies, fried
chicken, lasagna…), but avoid them because
of caloric or nutritional concerns, join this
class and learn to make-over some classics
in new, more healthful ways. Class explores
novel and delicious recipes that incorporate
more veggies, low fat proteins, and fiber
into the foods we love. The result? Delicious,
satisfying “indulgence” that is really good
for you! The in-class menu will change
depending on season and ingredients, but
some of the foods we may “remake” in
this class are lasagna, meatloaf, mashed
potatoes, pizza, “fried” chicken, gravy, and
even brownies and other desserts!
Anna
Miller
, owner of Cooking with Anna, has a
degree in education and grew up cooking
big, satisfying meals for hungry workers
on her family’s farm. She loves to update
recipes for modern tastes and lifestyles and
delights in sharing her secrets with others.
$51 Non-Member
$39 Member
$18 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6381AD: One Tue., 6-9PM 3/22
6381AE: One Tue., 6-9PM 4/26
6381AF: One Tue., 6-9PM 5/24
6381AG: One Tue., 6-9PM 6/21
Last chance for Tea for the Duchess!
