At the end of each class, your dinner is ready! Join us to cook and discover new ingredients and combinations, and enhance your cooking techniques, including cooking with seasonal vegetables. By the end of the course you will have made six unique main dishes and sides that you can fit into your weeknight cooking or a dinner with friends and family.
- Week 1: Shakshuka and roasted carrots with yogurt sauce
- Week 2: Apple and fennel slaw, fish sandwich with brown butter tartar sauce
- Week 3: Baby bok choy in a miso and ginger dressing with Thai grilled chicken
- Week 4: Puree of butternut squash with burrata, short ribs with cinnamon and prunes
- Week 5: Sweet potato with lentils, chicken cutlets with chickpeas and dried fruits
- Week 6: Cucumbers with feta cheese and dill dressing, pork chop with blueberry jalapeno salsa
Facilitator: Debi Rubel
Debi Rubel earned her degree from Northeastern University in Sociology, with a concentration in food. She has worked in top Connecticut restaurants and has led team-building cooking classes with many organizations. Debi has studied in culinary hot spots throughout the world, and her interests include sustainability, new culinary concepts and inspiring students to prepare these meals again.