Mix, Mingle & Make... FOOD!
Tired of the typical options for getting out of the house and meeting people on a weeknight? Or just want a break from your Monday through Friday evening routine at home? Come meet new people and enjoy the experience of cooking! This fall professional chef Holly is gathering together the ingredients to cook up some fun. This facilitated class offers different easy and engaging food-making recipes and techniques for participants to explore. There’s a new theme each week! All skill levels are welcome. Participants are invited to join Open Mic Night following this class to extend their evening out.
10/24: "Wrap and Roll"
Food seems more fun when it's wrapped or rolled in something delicious. Like bacon, or puff pastry, or toasted nuts or chocolate. We'll experiment with all of those and more.
11/7: "Autumn Soups"
Savor the flavors of fall with a steaming bowl of soup. What better way to warm up on a cool, crisp day (or evening)?
11/21: "Stuff It"
Turkeys aren't the only things that can be stuffed! How about bell peppers, or acorn squash, or mushrooms, or pasta shells? The possibilities are endless.
12/5: "Party Favors"
Breeze through your holidays with simple and delicious entertaining ideas for all of your festive occasions. We'll make lots of mouth-watering morsels guaranteed to make you THE host/ess with the most/ess!
12/19: "Holiday Treats"
Delicious delectables to give (or keep!). Fun ideas for distinctive edible gifts
All classes are hands-on and all levels of skill are welcome. Techniques are basic to intermediate and assistance/guidance is happily provided. The atmosphere in classes is warm, encouraging, relaxed and fun. There will be ample food to sample and snack on and folks are welcome to take home any leftovers. It is a very communal environment.
Holly Pierce writes, “For almost 30 years I have been bringing the righteous gospel of food love to folks everywhere. From restaurant and catering kitchens to home kitchens, indoor and outdoor classrooms, farms to farmers markets, corporations and small businesses, I've had the joy of interacting with people in so many different settings. I learned classic culinary skills and techniques in professional and educational kitchens. Continued studies in nutrition and holistic healing, human behavior and lifestyles, spirituality and mind-body practices give me a unique perspective and approach to food and wellness. I am deeply passionate about local food, farming and agriculture. When I am doing a cooking demonstration at the market, preparing a meal for a client, encouraging creativity in the classroom or sharing what I've learned, I am living the gospel of food. And bringing the love.”
For more information about Holly Pierce, visit her website thesoulchef.com