I started cooking on Wednesday and continued on Thursday with the help of Jonathan Burgess. Jonathan and I met in Napa in March at the Culinary institute of America(CIA) Conference. When he heard that I was offering this class he asked to be my sous chef. I'm so glad I had his help.
I choose a menu that would be a joy to eat and to introduce some new foods.
So, this is what I decided to cook for breakfast: Kashi Pilaf served with nuts and dried fruits.
Lunch/dinner foods: Farro Mushroom Peanut Burgers; Roasted Butternut Squash with Farro and Goat Cheese, and Fennel Fish Soup with Whole Wheat Couscous. And desserts: Chocolate Chip Cookies made with Whole Wheat Flour and Rosemary Chocolate Cake made with Splet flour.
The feedback was terrific. The food was good, but attendees were happy to hear Dr. Willett talk about health and whole grains.
Hope you will join us for our next event.
