Nutritional Series – Week 5 (05/30/24)

Week 5 – Green Cuisine: Plant-Forward Eating

• Lecture Portion (30-40 mins)
  • Plant-based diets are renowned for their health-promoting benefits. Yet, many people are confused about what to eat and how to properly combine, as well as prepare, plant-based foods for optimizing health. This class will teach you how to easily prepare vegetable-forward, meatless, accessible and delicious dishes.
• Menu:
  • Starters/Soups/Salads:
    • Golden Beet, Apple and Arugula Salad with Apple Cider Vinaigrette 
    • Roasted Mexican Street Carrots 
      Mushroom and Asparagus Risotto with Vegan Parmesan 
  • Main Course:
    • Grilled Cauliflower Steaks with Lemon Aioli 
  • Dessert:
    • Avocado, Banana, and Coconut Cream Chocolate Pudding 

About:

Join us in this six-week program as we take a look at the nutritional side of the kitchen and dining table. Hosted by Chef Andrew Schmidt, the Nutritional Series will educate students on health trends, nourishing concepts, proper techniques, and more! This series is open to all skill-levels, targeting those who have little to no nutritional experience or those who wish to improve their current skillset.

Cost:

The Nutritional Series is $600.00 for all six weeks of classes. Students may not sign up for individual classes. No chef jacket fee is added for this program.

Register:

Click here to register using the PayPal button on the Nutritional Series webpage.