Thursday, May 4
6:30 pm - 9:30 pm
Learning to use a sharp knife properly and safely is essential to good cooking. You’ll prepare your meals in half the time as you effectively master knife techniques for mincing, dicing, slicing and more. You’ll learn how to select and care for your knives as well as how to sharpen and hone them along with your skills. A satisfying, seasonal vegan meal will be served from the ingredients you cut.
This course is eligible for 4 Continuing Professional Education (CPE) credits for Registered Dietitians.
Cream of Carrot Soup with Potato
Sauteed Cabbage with Caraway Seeds
Massaged Kale Salad with Caramelized Onion
Roasted Garden Vegetables
Jay Weinstein is a New York food writer, editor, culinary instructor, and cookbook author, his food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler, and numerous other publications. Jay’s most recent book, The Ethical Gourmet (Random House/Broadway Books), focuses on ecologically sustainable fine foods. He is also author of The Everything Vegetarian Cookbook (Adams), and A Cup of Comfort Cookbook (Adams). He is a graduate of the Culinary Institute of America and a veteran of some top restaurant kitchens, including New York’s Le Bernardin and Orso, and Boston’s Jasper’s and The Four Seasons Hotel. jayweinstein.com
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