Wednesday, March 7, 2018


Our cooking series continued with a recent Gluten-Free class held at the Main Library, with Johnson and Wales culinary student, Jordan L’ecuyer.  She demonstrated how to make gluten-free flour from scratch and techniques on how to mix and roll out pie dough.  Each participant got to roll out their own piece of dough, wrap it up and then take home the ready-to-bake pie crust. Samples and recipes were also provided!

 The program concluded with a Q&A session about community
farming with Amanda Baker from 
Cotyledon Farm in Leicester
Click here to sample some Gluten-Free Cooking titles from our catalog 

NEW Spring Cooking Classes:

WPL continues to partner with VegWorcester, for Colin McCullough's return with two classes:

March 24 -  Fresh Whole-Food Soups
Use fresh, whole-food ingredients to make delicious, heart-healthy soups--ditch the cans of soup and learn how much healthier and tastier fresh soups can be!  Come learn how to make Fragrant Coconut Soup, Lebanese Red Lentil Soup, Creamy Tomato Soup, and Broccoli Cheezy Soup. (2:00 p.m. - 3:30 p.m.)
April 21 - Breakfast Smoothies that Taste Like Dessert
Why not have dessert for breakfast?  In this class, learn how to make delicious whole-food smoothies that taste like dessert but are great for your health!  Recipes for the class include Carrot Cake Smoothie, Key Lime Pie Smoothie, Orange Creamsicle Smoothie, Chocolate Power Smoothie, plus how to make fresh almond milk. (2:00 p.m. - 3:30 p.m.)
Chef Kim Youkstetter also returns . . .
May 5 - Tea Party Appetizers
Appetizers fit for royalty! Chef Youkstetter will share recipes and ideas for appetizers that are truly “royal”. In honor of the royal wedding,come create and sample different types of sweet and savory bites that are not only beautiful, but easy to recreate at home. This class will provide samples, recipes and a chance to make and take some creations. (note this class runs from 12:00 p.m. to 2:00 p.m.)
See our website for details and to register online. 

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