COOKING CLASSES

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Sauerkraut from Crock to Plate: A Benefit for Just Food

Tuesday, September 17th | 6:00pm - 9:00pm
Bowery Culinary Center at Whole Foods Market, 95 E Houston St, NY

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Hands-On & Demonstration

Naturally fermented sauerkraut is a nutrition powerhouse-high in vitamins and minerals, and fill of probiotics that aid digestion. Its tangy flavor and crunchy texture are wonderful components in many dishes. Delicious and good for you, sauerkraut is fun to make and easy to customize. Come learn how to make your own, and discover different ways to enhance your favorite foods with sauerkraut. Join Chef Michaela Hayes, founder of Crock & Jar, and enter the magical world of fermentation! 

On the Menu:  Classic Sauerkraut with Flavor Variations; Sauerkraut Salad, Polish Pierogi; Chocolate Sauerkraut Cake.

Instructor: Michaela Hayes, Founder and Chef, Crock & Jar
www.crockandjar.com

 

A Persian Harvest Dinner: A Benefit for Just Food

Tuesday, October 8th | 7:00pm - 9:00pm
Bowery Culinary Center at Whole Foods Market, 95 E Houston St, NY

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Demonstration & Tasting

Join Louisa Shafia, chef and author of the highly acclaimed Lucid Food: Cooking for an Eco-Conscious Life and recently released The New Persian Kitchen (both from Ten Speed Press), in preparing an autumn meal bursting with seasonal produce and delicate Silk Road seasonings. Persian cooking has a history that stretches back over 2,500 years, and many ingredients used in the very beginning are still found in modern-day Iranian pantries. Persian dishes contain familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet with a completely unique character. Taste Louisa’s fresh and healthy Persian-inspired recipes while learning about this ancient cuisine.

On the Menu:  Pomegranate Soup; Winter Squash Fritters with Rose Petals; Fresh Herb Platter; Turmeric Chicken with Sumac and Lime; Sweet Rice with Carrots and Nuts; Yogurt with Shallots.

Instructor: Louisa Shafia, Chef-Instructor and Cookbook Author
www.lucidfood.com