In the Kitchen with Chef Pina
Wednesdays: March 5 & 12
Wednesdays: April 9 & 23
2:00 – 4:00 P.M. Donation: $18
Chef Pina demonstrates how to prepare healthy meals and discusses health benefits, history, and culture behind the food. Bring a plate and cutlery to sample the delicious items. Each menu is features locally grown, seasonal options and includes an appetizer, fresh bread, a protein, vegetable, and dessert. Registration required.
Menu:
March 5 – Shepherd’s Pie Quiche and Soup
March 12 – Mexican Pasta, Chicken Quesadilla, and Mexican Salad
April 9 – Stuffed Pork Tenderloin served with a Rice Pilaf and Spring Salad
April 23 – Mongolian Lamb served with Rice, Pot-Stickers, and Mushroom and Borscht Soup
In the Kitchen with Chef Pina
Wednesdays: March 5 & 12
Wednesdays: April 9 & 23
2:00 – 4:00 P.M. Donation: $18
Chef Pina demonstrates how to prepare healthy meals and discusses health benefits, history, and culture behind the food. Bring a plate and cutlery to sample the delicious items. Each menu is features locally grown, seasonal options and includes an appetizer, fresh bread, a protein, vegetable, and dessert. Registration required.
Menu:
March 5 – Shepherd’s Pie Quiche and Soup
March 12 – Mexican Pasta, Chicken Quesadilla, and Mexican Salad
April 9 – Stuffed Pork Tenderloin served with a Rice Pilaf and Spring Salad
April 23 – Mongolian Lamb served with Rice, Pot-Stickers, and Mushroom and Borscht Soup