Description
Join Chef Yary for a cozy fall dinner party, bistro-style. Learn to make hearty Mushrooms Bourguignon and Spanish Style cornbread infused with Piquillo peppers, adding a touch of smokiness to every bite. Indulge in the Batata Asada, roasted yams with a molasses glaze, a true delight. Chef Yary will share her wisdom on properly seasoning and cleaning cast iron, demystifying its use for cooking and baking. Embrace the joy of a plant-based diet as she shares her passion for incorporating wholesome and flavorful recipes into your cooking repertoire.
A Fall dinner party, bistro style:
About the instructor: Yary Oslund is a Cuban national who came to the United States in 2003. She acquired her love and respect for food from her mother, who has been a chef for 40 years. Trained at Le Cordon Bleu College of Culinary Arts in Seattle, Yary shares her passion for cooking natural foods while giving students an unforgettable culinary experience. Yary also graduated as a Functional Nutrition Therapy Practitioner in 2001 and currently advises her clients on the nutritional value of food and different styles of eating.
Class notes
- This is a demonstration format class offered live online via Zoom.
- Class information will be emailed four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
Menu
- Mushrooms Bourguignon
- Spanish Style Corn Bread with Piquillo peppers
- Batata Asada - Roasted Yams, Molasses Glaze, Herbs and Hazelnuts
- Orange Honey Glazed Carrots
- Berry Clafoutis
Classes
Online
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Thursday, September 28, 5:00 - 6:30 pm
Register for class