This is a cooking class taught in person and on Zoom by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet.
It’s the weekend and you know what that means, time for brunch! Join us to learn how to make the greatest meal of the day (in our opinion!). You’ll cook a leek and prosciutto frittata topped with an arugula salad and moist blueberry muffins accompanied by a refreshing orange mojito. Cheers!
There are a very limited number of in person registrations available. Masks will be required at all times and hand sanitizer will be available. Students will have their own cooking stations where food will be prepared and the finished meals will be eaten.
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