Food As Medicine Fall Session #1 Foods of France
Bonjour and welcome to the next edition of AtoZ’s popular Food as Medicine cooking series. Our goal for this series of classes is to inspire you to fall in love with cooking delicious, nutritious and affordable food, and by doing so, make healthy changes to the way you eat. Our instructors teach a wide variety of culinary preparation skills that build your mastery, knowledge, and confidence in the kitchen; improve your nutritional and food knowledge; and teach you how to buy and appreciate fresh, local, healthy and flavorful foods.
Session 1 of our fall series focuses on the cuisine of France. Despite their reputation for rich foods - croissants, cheese, and foie gras - the French outlive Americans by five years on average and have one of the lowest rates of coronary heart disease. Why? Lifestyle for sure. But also, French people love food. It’s part of their cultural heritage. And with love comes respect for unprocessed, well grown, real food, its preparation, its consumption - eaten slowly and communally, and of course, in appropriate portions. `
Seasonal menus might be Mussels cooked in wine, whole grain bread, and endive salad; Ratatouille and farmers market salad; lentils and white fish in broth with peas and asparagus tips.
For each class, students learn different prep and cooking techniques each week. Together with our instructors, students make the night’s meal, then sit down and, like the French, share it in a communal setting. At the end of the night, students take home the recipes and raw ingredients to make for their families (enough for two full meals.)
Our fall session meets four consecutive Tuesdays: September 12th, September 19th, September 26, and October 3. Class meets 6-8:30pm.
$350 per person. Scholarships available upon request.
Capacity = 12