Cooking Basics: Vegetables & Grains March 25, 2009

Fourth in a five-part Wednesday evening series; classes may be taken individually. In the Vegetables and Grains class we will teach different techniques for preparing these foods, and how to complement the flavor of each food with the cooking technique. Couscous, bulgar and rice are some of the grains cooked and tasted in class, and seasonal vegetables will be demonstrated with various cooking methods. Light meal included.

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