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Feasting With Ancient Grain Foods - Gluten Free Cooking - 3 Sessions

Location: 
Other
Cost: 
$59
Contact: 
samantha.heathman@uwc.edu
Dates: 
Wed, Oct 16, 2013, 5:00 pm to 9:00 pm
Description 
Feasting With Ancient Grain Foods-
Gluten-Free Cooking
Oct 16, 23, 30, 5:00-9:00 PM
Rice Lake High School Consumer Education Room
Fee: $59 $10 materials and ingredients
Join us for a flavor-packed feast made with ancient grains. Ancient grains such as teff, quinoa, amaranth, wild rice, and millet are nutrient dense and gluten-free. Become familiar with a multitude of ideas on how to fit ancient grains and gluten free foods into your busy life. This is a hands-on, taste-testing class for people that love to experience flavor! Recipes include: Wild Rice Frittata, Breakfast Porridge Sundaes, Asparagus Quinoa Soup (featured at Main Street Market Deli), Olive and Feta-Stuffed Tomatoes, Thai Chicken Fingers, Chocolate-Pumpkin Muffins, and Winter Bison Soup. Your instructor is Chris Dickman-Loew. Chris is the Produce and Deli manager for the Main Street Market Food Cooperative in Rice Lake. Chris has a passion for creating flavorful and nutritious foods.