Fall Entertaining Cooking Class
Saturday, November 4, 2017, 10:30 – 2:00
Fall’s such a wonderful time of year to gather with friends and family. Join me on November 4th as we celebrate the season with a Fall Entertaining Cooking Class. Save your seat today to learn tips and techniques to prepare new and time-honored favorites. 
Delicious and nourishing dishes appropriate for an afternoon open house, a dinner party, a spontaneous get-together or holiday meals. Food prepared with love makes every event a celebration.
“For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?”
― Michael Pollan, Cooked: A Natural History of Transformation
Our menu
- Quinoa Salmon Cakes with Arugula, Fennel Salad
Creamy Apple Cider Vinaigrette - Baked Two-Corn Polenta with Mushroom, Radicchio Sauté
- Maple Pumpkin Pie with Tender, Flaky Whole Wheat Crust
- Lacto-Fermented Giardiniera (Italian Pickled Vegetables)
What you’ll learn
Fragrant and pleasantly spiced, silken-textured Maple Pumpkin Pie is meant for celebrations. 
With its tender, flaky, buttery crust and flourishes of maple syrup whipped cream, it had to be a part of the Fall Entertaining Cooking Class menu. Mmm mmm.
Whether you’ve been intimidated by pie crust in the past or just want your crust to be even better, you’ll want to take this class.
A rich and creamy Baked Two-Corn Polenta with Mushroom 
Radicchio Saute. While savoring each bite of this luscious polenta for dinner a couple of weeks ago, my husband and I looked at one another and decided on the spot that it needed to be on the menu for this Fall Entertaining Cooking Class. And so it is. I’ve since enjoyed and refined the recipe so that it’s even more luscious, flavorful, creamy and wonderful.
Light and flavorful Quinoa Salmon Cakes on a bed of arugula 
and fennel will be our first course. Easily made with canned Alaskan wild salmon, quinoa and lightly cooked carrots, celery and onion, gluten-free Quinoa Salmon Cakes make an enjoyable entrée, appetizer or first course.
I’m also pleased to share with you the art of fermentation as we make Lacto-Fermented Giardiniera. These Italian pickled vegetables taste sensational. Plus they
- Balance intestinal flora,
- Support the immune system,
- Improve digestion and elimination and
- Boost the nutrient levels of everything you eat with them.
As a condiment, Giardiniera belongs on every table both during the holiday season and throughout the year.
What students are saying
“Friends, if you’ve never attended one of Janice’s cooking classes, it’s time to take the plunge. There is nothing quite like experiencing her expertise and enthusiasm for cooking in person. And eating her truly healthy and delicious creations is such a treat. Janice, you make cooking fun and very rewarding.” CE Bozeman
Join me on Saturday, November 4th from 10:30-2:00ish in Bozeman, Montana.
The Fall Entertaining Cooking Class includes Lunch & Detailed Recipes.
$65 payable upon registration. ♥ Save your seat. Register today as space is limited.
For more information and to register, send me a comment in the “Leave a Reply” box below or email me: Janice@EverydayHealthyEverydayDelicious.com
* Your seat is reserved once your payment is received. Cancellations happen. However, if you cancel within 7 days of the class, refunds are given only when a replacement can be found for your seat.