Description
Turn leftover scraps of food into delicious meals. In this class you'll see how easy (and delcious!) sustainable cooking can be, and gain tips for reducing food waste and stretching your food dollar! Learn how to reuse parmesan rinds and leftover veggies to make savory meatballs. Make the most of the leftovers from a rotisserie chicken by turning them into a rich bone broth. Chef Nico will share tips and tricks for making the most of what you buy.
Contains poultry, dairy, and eggs.
About the instructor: Pastry chef Nico Caballero has cooked and baked his way through 5 states and 4 countries, include staging at a bakery in France. He graduated with a BA in Music Composition from Lewis and Clark College in Portland, and while he still loves to make music, food is a deep passion for him. He believes a large part of cooking is sharing the cultural experience of food with those around you, and making it an interactive experience is the best way to learn and have fun!
Class notes
- This is a hands-on format class for adults.
- Class information will be emailed 48 hours 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
- Polpette di parmigiano meatballs
- Chicken paitan ramen
- Silky bread pudding with cinnamon
Classes
Columbia City PCC
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Tuesday, May 21, 6:00 - 8:00 pm
Register for class
Green Lake Village PCC
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Tuesday, May 7, 6:00 - 8:00 pm
Register for class