OREGON STATE UNIVERSITY

Event: Sustainable Cooking Class

Sweet Potato Fries

Sustainable Cooking Class: Chicken and Tempeh Sticks
February 9, 2011 from 6:30 to 8:45 p.m. in Snell Hall Kitchen

The OSU Student Sustainability Initiative and Food Group presents the next installment in their Sustainable Cooking Series: Chicken and Tempeh Sticks with Dipping Sauce, Oven Roasted Sweet Potato Fries, and Salad. Come to Snell Kitchen on Wednesday, February 9th from 6:30 p.m. to 8:45 p.m Would you like to learn how to prepare a gluten/dairy/nut-free dinner?Do you or someone you know have gluten or dairy allergies/sensitivities andwant to know how to make meals that are nutritious and deliciousDo you want to learn how to incorporate sustainable, local and organic foodsin your meals? Come to this cooking class to learn about how to make this tasty mealand eat afterwards! 

  • Hosted by Iris Briand
  • The class will be held in Snell Hall kitchen
  • RSVP required, email Iris with your contact info at briandi@onid.orst.edu. Please be sure to specify any food allergies and if you are a vegetarian(we will be using tempeh in place of the chicken).
  • Donations are appreciated but no one will be turned away. Donations go to OSU Food Pantry