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The Sustainable Kitchen: Lemongrass Chicken (Sold Out)

This class is sold out! Interested students can add their names to the waitlist.

This is a cooking class taught 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 as she teaches you to cook something delicious.

This recipe will be made from chicken thighs coated in a blend of lemongrass, garlic and ginger, cooked in a sesame sauce to form a flavorful and crispy sear. To pair with the chicken, students will learn how to make fluffy coconut rice accompanied by steamed vegetables, topped with a scallion chili finishing sauce. For dessert, we’ll make a Vietnamese Vanilla Sponge Cake.

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Instructor: Heather Bell Heather Bell is the Sustainability Educator for Youth Programs at Franklin Park Conservatory and Botanical Gardens. Her degree is in Environment, Economy, Development, & Sustainability from OSU. While that's her first love, cooking and baking are her second. She started learning from the best: her great-grandmother. When she was 5 years old she baked her first apple pie and hasn’t stopped experimenting and learning. You’re invited to take a class with Heather where she’ll share her tips on adding that “chefy” spin to a meal with a touch of sustainability.