Up-Coming Cooking Classes Using Local Ingredients

Hi all,

Hope your holidays were bright and you are ready for a healthy happy new year.

Due to popular demand, I am repeating my Creative Cooking with Sea Vegetables class and also teaching a new one, Main Course Savory Baking. As usual, many of the ingredients that I will use will be local, seasonal and organic. Hope you can join me and take advantage of early bird discounts for these classes: $50, if registered 2 weeks in advance or $65 for each class. Please note new class times!

Also, click on he link below to bring you to Lesliecerier.com and check out my cooking class link for other talks and workshops around our wonderful valley highlighting healthy nutrition and eating local. Some of these will be at our local libraries and are free.

Main Course Savory Baking
Dates Sunday Feb 1st 3:15 to 6:15Pm
And repeated on Thursday Feb 12 6:15 to 9:15PM
$50, if registered 2 weeks in advance or $65 for each class.

Let's celebrate the local harvest and warm up the kitchen by baking a delicious variety of scrumptious main course dishes: Goat Cheese Mushroom Strudel, Pasta with Roasted Vegetables and Chevre, Pizza with Feta, Marinated Dried Tomatoes, and Olives; Curry Vegetable Knishes, Lasagna with Arugula and Cremini Mushrooms, and much more! Join Leslie Cerier, organic gourmet personal chef, caterer, and cookbook author for this fun hands-on vegetarian cooking class.



Creative Cooking With Sea Vegetables
Feb 5th Thursday Session 6:15 to 9:15PM
And repeated Sunday Feb 8th 3:15 to 6:15PM
$50, if registered 2 weeks in advance or $65 for each class.

Versatile, tasty, available all year round, sea vegetables are rich in minerals, vitamins and fiber. Their health benefits are legendary. Alaria, arame, dulse, kelp, nori, sea palm... Learn which are best to make sushi, flavor soups, bean dishes, salads, and condiments. Join Leslie Cerier, co-author of Sea Vegetable Celebration, for this upbeat and up-close look at vegetables from the sea. Quick Miso Soup with Dulse and Spicy Thai Noodles; Vegetarian Ginger Tempeh Sushi; Arame Vegetable Egg Rolls; Marinated Japanese Land and Sea Vegetable Salad; Sea Palm Stir Fry with Bhutanese Red Rice; Fried Dulse; and Dried Nettles-Kelp-Sesame Seed Gomasio.

To register for above classes, please mail your check out to Leslie Cerier and mail it to me at Leslie Cerier, 58 Schoolhouse Road, Amherst, MA 01002

all the best,
Specializing in Local, Seasonal, Organic
Whole Foods Cuisine and Organic Lifestyle
Chef/Caterer/Cooking Teacher/ Recipe Developer/Author/ Photographer