Tuscany is known for its rich history, sweeping landscapes and satisfying, straightforward cuisine. Inspired by a summer she spent in the region years ago, Rachel will share three dishes fit for any day of the week. She'll show you how to prepare Papa al Pomodoro (Bread and Tomato Soup), utilizing the late summer tomato harvest. Then, Rachel will work with one of Tuscany’s most popular staples to create Tuscan Whites Beans with Sage. For the final dish, Rachel will share a hearty Italian take on grain salad — Tuscan Farro Salad with Tuna.
About the instructor: Rachel is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the Culinary Arts Program at The Art Institute of Seattle, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people and can be found at Thyme2nourish.com.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Friday, September 18, 4:00 - 5:00 pmRegister for class