Hands-On & Demonstration, $45 CLICK HERE TO REGISTER 
When it comes to cooking for family and friends, it’s all about making everyone feel welcome and well provided for. But what happens when both vegetarians and carnivores are at the table? Let chef Dana Jacobi, author of the 12 Best Foods Cookbook (Rodale) and Williams-Sonoma’s Good For You (Weldon Owen), show you how to seamlessly shift between menu options and make everyone happy. Using fresh herbs and local, seasonal produce, we’ll prepare simple yet sophisticated vegetable dishes that can either be sides or main courses, topped with your choice of seasoned tofu, chicken, or fresh seafood. Beginners welcome!
On the Menu: Carrot Slaw with Scallions and Basil; “Yellow Velvet” (Fresh Corn and Yellow Squash Sauté); Mixed Beans (Green, White, Lima Beans) with Parsley, Basil, and Black Olives; Baked Tomato Pudding with Crunchy Croutons. (Dishes served with choice of grilled tofu, chicken, or fish.)
Instructor: Dana Jacobi , Cookbook Author and Blogger