OREGON STATE UNIVERSITY

Event: Sustainable Cooking Class

Seared Salmon with Mixed Greens

Sustainable Cooking Class
February 23, 2011 from 6:30 to 8:45 p.m. in the Snell Hall Kitchen

The OSU Student Sustainability Initiative and Food Group present the next installment in their Sustainable Cooking Series: Salmon (or Tempeh) with Rice, Seasonal Salad and Roasted Root Vegetables from 6:30pm- 8:45pm on Wednesday, February 23rd in the Snell Hall Kitchen. Would you like to learn how to prepare a gluten-free/dairy free dinner? Do you or someone you know have gluten or dairy allergies/sensitivities and want to know how to make meals that are nutritious and delicious? Do you want to learn how to incorporate sustainable, local and organic foods in your meals? Come to this cooking class to learn about how to make this tasty meal and eat afterwards!

Details:

 

  • 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.
  • Donations, which go to the OSU Food Pantry, are appreciated, but no one will be turned away.