May Classes
Casual French - Second session by popular demand
Tuesday · May 1 · 7-9 PM
taught by Chef Paige Vandegrift
We're off again on travels with Chef Paige - this time to France. Paige will
use the freshest seasonal produce to cook up a menu that includes a classic
French Chicken Saute; Asparagus & Gruyere Tart; Salad of Warm New Potatoes
with Camembert & Bacon; Seared Salmon with Asparagus, Peas & Fresh Herbs.
And for dessert, Lemon Cake with Strawberries! Ooo la la. Another class you
won't want to miss.
$18 per person, $15 for co-op members & seniors
Little Changes that Make a Big Difference
Tuesday · May 8 · 7-9 PM
taught by Hilary Kass, Nutrition Educator
As the name implies there are several little changes that you can make in
your daily eating that add up to big differences over time. In this class we
will prepare an entire day of healthy eating focusing on the addition of
nutrient dense foods. We'll discuss the basics of good nutrition while
learning practical ways to incorporate this into your daily life. There will
be food preparation, recipes and sampling as well as discussion.
$15 per person, $13 for co-op members & seniors
Bengali New Year's Feast
Wednesday · May 9 · 7-9 PM
taught by Debjani Bhaduri
You're invited to a traditional Bengali bhoj (feast) to celebrate Poila
Boishakh (1st day of the month of Boishakh) - the Bengali New Year when
families and friends get together, cook lavishly, and welcome in the new
while remembering the bygone. On the menu will be
Aam-tuhina (a refreshing mango drink); Ghee-Bhaat (aromatic basmatic
rice-pilaf with raisins and green peas); dal-mohini (split peas cooked with
spices and yoghurt); chingri-maacher bati-chorchori (shrimp cooked with
mustard seed paste and coconut); and chaanar-payesh (pudding made with
paneer) as a dessert. Let's cook up some fun with my favorite easy-to-make
Naba Barsha (New Year) party dishes which I promise you will not find in any
cook book.
$15 per person, $13 for co-op members & seniors
Cheap Eats!
Thursday · May 10 · 7-9 PM
taught by Nancy O'Connor, Nutrition Educator
You don't need a big budget to eat well. Using ingredients from the Merc's
fabulous Bulk Department and groceries from the Merc Basics Shopping List
we'll create delicious meals that are both affordable and healthful. All
recipes demonstrated will include cost analysis. We'll prepare a classic
Kansas Quiche made with Spring Greens, Lumpy (Lumpe) Burritos made with
potatoes and pintos, Red Quinoa Salad, and a Simple Stir Fry made with
Marinated Central Soyfoods Tofu. To end our evening, two homey desserts :
Apple Crisp served with Vanilla Yogurt, and Maple Buttermilk Carrot Cake.
$15 per person, $13 for co-op members & seniors
A Rustic Italian Spring Menu
Tuesday · May 15 · 7-9 PM
taught by Chef Paige Vandegrift
Join Paige for an Italian-inspired meal featuring the bounty of Spring.
We'll start the meal with a delicious Fava Bean Crostini. That will be
followed by Potato Gnocchi with Ragout of Peas & Spring Onions. Enjoy Herb
Marinated Chicken with a Salad of Tender Greens & Spring Vegetables. And for
dessert - Lemon Mascarpone Mousse with Fresh Berries. Run, don't walk, to sign
up for this new class with Chef Paige.
$18 per person, $15 for co-op members & seniors
