COOKING CLASSES

YUMMMY!

The Center for Health & Wellbeing offers regular small-group cooking classes perfect for all levels of at-home chefs. We work with a roster of professional chefs to help you uncover new skills, discover different flavors and expand your repertoire of healthy cuisine, all in a fun and social environment. Please note that program fees cover the cost of materials. Join us in the CHWB Nutrition Theatre for these upcoming cooking classes:

Booked with the Cook Live: Buttermilk Biscuits

Thursday, April 13, 10 AM – Noon

Perhaps nothing ties us more to our past than food. Recipes are passed down through the generations, offering us a glimpse into how our ancestors once lived. This spring, history comes alive in the CHWB Nutrition Theatre under the guidance of Rachel Simmons, the archivist at the Winter Park Library. Rachel will teach you how to make two types of buttermilk biscuits while sharing the history of how they came to be one of the fundamental dishes of the American South. Program fee of $10 to attend in person; webinar free.

Cooking with Collette: Spring Italian Feast

Wednesday, April 19, 6 – 7:30 PM

When you think of Italian foods, if you only think of rich, carb-heavy, red sauced pastas, it’s time to shift your perspective. Italian cooks have a passion for fresh, seasonal ingredients, and mamma mia, you’re going to love these foods! Join Chef Collette Haw in the Nutrition Theatre for an Italian Feast, where you’ll learn how to make and sample the following recipes: Marinated Tuscan Kale Salad, Lemony Pea and Pesto Orecchiette, and Buttermilk Panna Cotta with Spring Fruit Compote. Program: $30.

Entertaining with Spring Produce

Wednesday, April 26, 11 AM – 12:30 PM

Learn how to host an unforgettable farm-to-table dining experience with delicious recipes featuring seasonal produce. In this program, Allison Harrell, a Registered Dietitian and Culinary Medicine Specialist, will prepare simple recipes perfect for entertaining and featuring spring must-haves for your kitchen. Program fee: $30.

In the Kitchen with Edible Orlando: Cooking with Fresh Herbs

Wednesday, May 10, 11 AM – 12:30 PM

You know the song, “parsley, sage, rosemary and thyme...” but don’t forget about basil and dill and chervil and tarragon and so many more! Join Katie Farmand, editor of Edible Orlando magazine, in the CHWB Nutrition Theatre to learn about the amazing secret power of fresh herbs. She’ll be making (and you’ll be sampling!) the following dishes: Basil- mint lemonade, Bean salad with lemon, mint and cilantro, Steak with all the herbs, and Strawberry basil shortcakes. Program fee: $30.

Booked With the Cook Live: Mother’s Day Tea

Thursday, May 11, 6 – 8 PM

You are cordially invited to step back in time to have tea with us! Join Winter Park Library archivist Rachel Simmons to learn the history of teatime, the delicate etiquette of this time-honored tradition, and nutritional facts about modern day teatime. Program fee of $15 to attend in person; webinar free.

Food as Medicine: Nutrition and Bone Health

Tuesday, May 16, 11 AM – 12:30 PM

Join us in-person or watch along live online for a special Food as Medicine cooking program, focused on foods to support healthy bones, featuring culinary medicine specialist Allison Harrell and Rothman Orthopaedics’ Dr. Jason Epstein. Program fee of $30 to attend in-person; webinar free.

Cooking with Collette: Lightened Up Mexican Cooking

Wednesday, May 17, 6 – 7:30 PM

Love chips. salsa, guacamole, tacos and quesadillas? Us too! But loving these foods too much (and too often) isn’t great for our overall health and wellbeing. Good news! We’re going to introduce you to lightened up, fresher versions of some of your favorite Mexican-inspired dishes. Join Chef Collette Haw in the Nutrition Theatre for a fiesta, where you’ll learn how to make and sample the following recipes: Black Bean Salad, Chicken Street Tacos, and Avocado & Shrimp Ceviche. Program fee: $30.

Cooking with Collette: Healthy Beach Picnic Favorites

Wednesday, May 31, 6 – 7:30 PM

It’s summer in Florida and that means lazy days spent at the beach, the springs and lakes or in your backyard pool. When you’re packing up the cooler for the day, skip the soggy subs and takeout fried chicken and feed your crew with some fresh, healthy picnic favorites that are quick and easy to whip up, especially during the summer heat. Join Chef Collette Haw in the Nutrition Theatre where you’ll learn how to make and sample the following recipes: Easy Peasy Pasta Salad, Beachy Chicken Salad, and Strawberry Cheesecake in a Jar. Program fee: $30.

Cooking with Collette: Grilling Favorites

Wednesday, June 7, 6 – 7:30 PM

Father’s Day is coming up, and for many families, that means a day spent enjoying a backyard barbecue. This year, skip the dried-out burgers and singed steaks and delight your guests with these seasonal, flavorful dishes that will make you rethink what’s possible to whip up on the grill. Join Chef Collette Haw in the Nutrition Theatre where you’ll learn how to make and sample the following recipes: Grilled Teriyaki Chicken & Pineapple, Grilled Zucchini Salad, and Grilled Mango with Honey Whipped Mascarpone & Pistachios. Program fee: $30.

Educating Eats Culinary Series

Thursday, June 8, 6 – 8 PM

Educating Eats, the CHWB’s collaborative cooking program with the 4 Roots Foundation, is back! This month’s focus is preventing and managing diabetes. Join Chef Edwin Cabrera, Executive Chef with AdventHealth’s Center for Nutritional Excellence, and Dr. Monica Aggarwal of 4 Roots Foundation, in the Nutrition Theatre for an informative and interactive cooking demonstration where you’ll learn how to make — and then sample — three healthy, satisfying and delicious recipes: Edamame Salad with Beets and Pears, Farro Risotto and Tofu-Chocolate Pudding. Program fee: $40.

In the Kitchen with Edible Orlando: Summer Dinner Party

Wednesday, June 14, 6 – 7:30 PM

Celebrate good times, good friends, good living and the best of summer produce with a fun and easy dinner party. Join Katie Farmand, editor of Edible Magazine, in the CHWB Nutrition Theatre for a fun class designed to get company-worthy dinner on the table in no time. She’ll be making (and you’ll be sampling) the following dishes: Zucchini “Carpaccio” with Mint and Feta, Pappardelle with Burst Tomatoes, Corn and Crab, and Strawberry Eton Mess. Program fee: $30.

Food as Medicine: Cooking for Healthy Skin

Monday, June 26, 11 AM – 12:30 PM

Join us in-person or watch along live online for a special Food as Medicine cooking program, focused on optimal nutrition for skin care, featuring culinary medicine specialist Allison Harrell and Dr. Monique Kumar, a board-certified pediatric dermatologist. This program is perfect for teens or anyone wanting to improve the health of their skin. Program fee: $30 to attend in-person; webinar free.