Simple Food: Eating Seasonally

Instructor: Mark Snyder, Cook2Eat2Live 

Eating Seasonally: Fusilli with Tomato Sauce, Eggplant and Ricotta Salata with Green Garden Salad - Thurs., August 11 | 6 – 8 p.m.  

Single Class $25 members | $30 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

This semester, join Mark Snyder virtually for a deep dive into The Art of Simple Food by Alice Waters. In this four-part series, we'll discuss Waters' passion for flavor and reverence for locally produced, seasonal foods. 

Eating Seasonally: The surest way of cooking with good ingredients is to eat seasonally. In August we’ll whip up Fusilli with Tomato Sauce, Eggplant and Ricotta Salata served with a Garden Salad with homemade vinaigrette.  

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.