The focus of this course will be on recipes with ingredients most common to the Blue Zone areas of the world, where residents’ exceptional longevity has been associated with the foods they eat and their lifestyle. We will gather in the Gibsons Public Market Demonstration Kitchen where we will prepare and taste easy-to-make one-pot dishes that are plant-forward, healthful and delicious.
Come along and join a cook’s tour to discover new recipes from Okinawa, Sardinia, Ikaria and Costa Rica. Your guides will be Michael Schach, a long-time home cook and baker, who built his career as a successful food product developer and Jack Pope who describes himself as a pantry cook, who keeps a well stocked pantry, avoiding the inner aisles when shopping for groceries, and moving more toward a plant-based diet. Jack is an experienced teacher of many years.
There will be food tasting after every session and a modest $15 surcharge for food supplies.
Presenters:Â Michael Schach and Jack Pope
Dates: Weds. Nov. 20, 27, Dec. 4
Times: 10am to 12noon
Venue:Â Gibsons Public Market
Extra Cost: Food Supplies $15.00
