Today, I had the pleasure of teaching a cooking class at the Whole Foods in River Forest (outside of Chicago). Because we are smack-dab in the middle of summer, I wanted to show how delicious an al fresco menu could be, while keeping it safe for most everyone.
On the agenda today ... Jerk Portabello Mushrooms (from our upcoming Welcoming Kitchen book), the chickpea and cucumber salad from this blog, and sundaes made with So Delicious coconut milk ice cream and homemade blueberry syrup (also from the WK book).
I had a blast, and I hope the folks who came to the class had a good time, too. My mom served as my lovely assistant and also took this not-so-great photo. Lauren White, the concierge at the Whole Foods, made me feel so welcome. It was really a great day!
Working on the menu also helped me to remember that there are almost limitless possibilities for great meals that help everyone feel welcome. Even an outdoor kitchen can be a Welcoming Kitchen!
Happy Cooking!
Kim and Megan
On the agenda today ... Jerk Portabello Mushrooms (from our upcoming Welcoming Kitchen book), the chickpea and cucumber salad from this blog, and sundaes made with So Delicious coconut milk ice cream and homemade blueberry syrup (also from the WK book).
I had a blast, and I hope the folks who came to the class had a good time, too. My mom served as my lovely assistant and also took this not-so-great photo. Lauren White, the concierge at the Whole Foods, made me feel so welcome. It was really a great day!
Working on the menu also helped me to remember that there are almost limitless possibilities for great meals that help everyone feel welcome. Even an outdoor kitchen can be a Welcoming Kitchen!
Happy Cooking!
Kim and Megan
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