(April-September)
Different levels of participation
• Demonstration: students observe as instructor
prepares recipes.
• Partial Participation: students assist with some
food preparation.
• Hands-on: students cook under the guidance of instructor.
# 51 Springing Into Summer:
A Seasonal Macrobiotic Menu (NEW RECIPES)
demonstration
In the macrobiotic way, one seeks to balance the opposing
forces of yin/yang, expansion and contraction, hot and cold,
light and heavy. Careful attention to cooking emphasizes
subtle changes in seasonings, textures, colors, and
cooking methods related to the changing seasons and our
condition. In this class, Jill will share her insights into meal
planning while preparing a delicious and seasonal meal
that will help alleviate strong cravings for poor quality
sweets and oily foods. Tempeh Club Sandwiches; Chilled
Udon with Spicy Shiitake Broth and Crispy Tempura; Cole
Slaw with Creamy Ume-Mustard Mayo; Corn and Polenta
Cakes Topped with Golden Onions; Daikon-Chive Pickles;
Medley of Steamed Greens with Lemon and Walnuts; and
Rhubarb and Strawberry Cream Pudding.
1 Monday, June 16, 6:30 - 10:00 p.m.
Instructor: Jill Gusman
Fee: $95; Two People: $180
