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Cooking
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
2546T: One Tue., 6:30-9PM 1/19
2546U: One Tue., 2-4:30PM 2/16
2546V: One Wed., 6:30-9PM 3/2
Tea for the Duchess of
Bedfordshire
“There are few hours in life more agreeable
than the hour dedicated to the ceremony
known as afternoon tea.” – Henry James,
The Portrait of a Lady. 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
6200BF: One Sun., 1:30-4:30PM 1/10
6200BG: One Sun., 1:30-4:30PM 3/13
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.
$51 Non-Member
$39 Member
$18 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6381AB9: One Tue., 6-9PM 1/26
6381AC: One Tue., 6-9PM 2/23
6381AD: One Tue., 6-9PM 3/22
6381AE: One Tue., 6-9PM 4/26
International Vegetarian
Tired of bland tofu dishes and uninspired
salads? Join Robin Vives, international
cuisine historian, in an exciting and
delicious exploration of the world of
traditional international vegetarian
cooking. Each class will guide you through
a food adventure, using locally available
ingredients and her recipes collected
from years of travel and international
friendships. Receive handouts complete
with instructions, recipes, and shopping
and ingredient guides. Each class ends
with a yummy vegetarian feast and is sure
to give you a bright new outlook on eating
and entertaining.
Robin Vives
, a personal
chef, cooking instructor for children and
adults, recipe developer, and food historian
for over 20 years, will take you with her on a
trip around the globe. Many recipes can be
prepared entirely vegan.
$51 Non-Member
$39 Member
$16 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6215BF: One Sun., 1:30-4:30PM 1/17 (winter theme)
Vegetarian Cooking from
Northern India
India is a subcontinent with 29 states,
each having its own language, culture, and
cuisine. Thali, the Hindi word meaning
“a plate,” is the everyday food that is
comprised of a starter, main dish, and
dessert. Learn how to make simple,
wholesome and savory vegetarian dishes
from Uttar Pradesh, a north Indian state. In
one session you’ll prepare stuffed okra as
well as a lentil dish. In a separate session,
prepare savory rice biryani and a fabulous
dessert. Take both to be ready to prepare
a plate that will delight family and friends.
Deepali Lindblom
grew up with neighbors
from various Indian states who shared
meals and traded recipes. Then as a travel
writer she was invited into homes where
she would sit with the lady of the house
as she cooked a scrumptious meal from
the scratch. Today Indian food has become
the thread that connects her to the fondest
memories of her life and travels in India.
She is eager to share it with you.
$52 Non-Member
$40 Member
$15 materials fee in class
CFU LOWRY
: Near 1st & Quebec
6396C: One Mon., 6-9PM 1/11 (lentil/okra)
6396D: One Wed., 6-9PM 2/17 (biryani/dessert)
Curry & Spice & Everything
Nice!
International Recipes & Techniques
Explore cooking with exotic spices, fragrant
herbs, roots, and chilies with diverse dishes
from India, Thailand, and Mauritius. See
how to assemble the essential Indian spice
condiment known as Garam Masala and the
preparation of the classic Murgh Mughlai:
a mild, luxurious dish of chicken, almonds,
and golden raisins. Discover how to toast
and grind spices to make an aromatic
Mauritian curry powder which we’ll simmer
with sweet potatoes and butter beans, and
prepare a simple flatbread to scoop up
spicy stews and rice with. Learn to make
a hot, vibrant, and versatile Thai red curry
base to be used with anything from fresh
fish, shellfish, and vegetables. This is a
demonstration style class with some hands
on learning where possible, class size
permitting. Enjoy tasting the results with
your classmates at the end.
Rachel Iacino
is a Cordon Bleu trained chef and has
been teaching cooking to happy, sated CFU
students since 2010.
$51 Non-Member
$39 Member
$17 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6027AC: One Sun., 1:30-4:30PM 2/7
Last chance for Tea for the Duchess, Vegetarian Cooking from Northern India, & Curry & Spice & Everything Nice!
