Have you ever longed to create delicious and healthy food in a beautiful and professional kitchen? Food Matters is an invitation to experience food and health in a whole new way. The University of Vermont Medical Center has partnered with the South End Kitchen to deliver a series of cooking classes designed around health topics. Join a Culinary Institute of America-trained chef and a registered dietitian from The University of Vermont Medical Center to explore health topics in a delicious and creative way.
We are offering three classes, staring on January 25. Our line-up includes:
- Find Your Kitchen Confidence – CLASS FULL/REGISTRATION CLOSED. This class will teach you’re the kitchen basics and cooking skills you need to create simple, healthy dishes that won’t take all day and won’t break the bank. Sunday, January 25, 1 p.m. to 3:30 p.m.
- The Science of Taste – CLASS FULL/REGISTRATION CLOSED. This class will teach you how to integrate new flavors and tastes into cooking. Sweet, spicy, sour – and umami! Sunday, February 8, 1 p.m. to 3:30 p.m.
- Culinary Kids. This class offers a safe, professional environment for kids to learn how to cook! For 8-12 year olds only. Sunday, February 22, 1 p.m. to 3:30 p.m.
Spotlight On: Find Your Kitchen Confidence
Do you feel intimidated by your kitchen? Overwhelmed by what this or that knife or gadget is for? Staggered by the idea of doing more than boiling water or heating up jarred spaghetti sauce? Then this is the class for you!
We’ll be navigating the basics of creating simple, healthy dishes. You will learn knife skills, basic cooking skills, and how to serve easy meals that maximize the health benefits of your raw ingredients as well as showcase their beauty and tastiness.
- Learn how it’s just as easy to cook a chicken and use its succulent meats as it is to cook a sometimes-bland breast.
- Mystified by different olive oils and their uses? We’ll clear that up for you.
- Quickest and safest way to chop veggies? Got you covered. And, best of all, we will share little tricks to put it all together in a way that will have you saying “this rocks!”
In addition to beauty and taste, everything we create will have the “brains” of great nutrition. We’ll talk about what kinds of foods you really want to feature in your meals, and what’s more optional. Tempered of course, by what you actually like to eat. (Although you may be surprised; in past classes, folks have been amazed by what they like once they’ve tried it well prepared!)
Sign up and join us on Sunday, January 25. What better way to spend a cold winter Sunday afternoon than cooking up something warm, delicious and nutritious with others, and then enjoying it together.
Maryann Ludlow, RD, CD, CDE, is a registered dietitian at The University of Vermont Medical Center.