In the past few years my huz and I have given each other ‘experiences’ instead of things. I love it. For instance, for my last birthday we did a cooking tour of the Mission district of SF that culminated with a really fun cooking class, put on by Parties that Cook. The experience was far better than any sweater or perfume or whatever that he could have gotten me.
So, here it is holiday time and you might be in a kunundrum about what to get that ‘hard to buy for’ foodie in your life. Why not a cooking class? Even better – why not a cooking class with me at the Davis Food Coop( sorry out-of-towners….but you can still come too, it’s just a bit of a commute!).
To entice you more, here is a list and description of what I’ll be teaching in the upcoming year. PS: classes are only 25 BUCKS! Can you beat that? Nope, I didn’t think so!
Dine on a Dime**
Wednesday, January 25, 6:00 pm
Quinoa turkey meatloaf, salmon burgers and stuffed chicken breasts might sound fancy but they are easy and affordable. Learn how to integrate whole grains, veggies and flavors into these basics to create simple impressive meals everybody will enjoy.
Rebecca Tryon $25
Sourdough Sensations
Tuesday, February 21, 6:00 pm
Making delicious homemade sourdough foods is easy, economical and tasty. You’ll learn how to create your own start, kneading and rising techniques and more. We will make a pizza crust, pretzels and pancakes. Vegan
Rebecca Tryon $25
Batch cooking: Layers of flavor*
Wednesday, March 7, 6:00 pm
Cook once and eat for a week. We’ll prepare layered favorites like vegetarian lasagna, chicken enchilada casserole and Greek spinach pie. All dishes freeze well for future enjoyment.
Rebecca Tryon $25
Off White Living 
Ohhhh…these all sound so wonderful!!! Are the cooking classes all geared for “off whilte” stuff? Sure sound like it would be a good excuse to get up to Davis! :^)
Hi Patricia,
the classes I teach all directly or indirectly include off-white concepts, some more specific (like low sugar baking, for instance). However, I ALWAYS use Off-white ingredients in my classes, such as spelt pasta noodles, or gluten-free recipes, and use unrefined sweeteners. I also try and incorporate green veggies into any class that is relevant since most people need a refresher on how to integrate kale, collards, mustard greens, etc into their cooking. Not all Coop classes are ‘off white’ oriented, but most of them are about sustainable, healthy food preparation.
Come on up! You could stay with us if you’d like to make it an overnight 🙂
You know, Rebecca, you could just send us ‘out of towners’ the recipes….. 😉
That is true….Let me know if there is a class theme you want the recipes too and I can send post- class. 🙂
Love the idea of cooking for the week….and know only that spaghetti sauce and chili freeze well.
Glutenfree lasagna and other freezable recipes would be great! If you have info and methods to convey along with, maybe we could do a one-time phone consultation?