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Culinary Medicine Made Easy
• Apr 05, 2017
• Apr 12, 2017
• Apr 19, 2017
• May 03, 2017
• May 10, 2017
• May 17, 2017
• May 24, 2017
• May 31, 2017
6:30 pm - 9:30 pm
Delicious Recipes for Optimal Health!
“Let food be thy medicine, and medicine be thy food” is a popular quote by Hippocrates. Foods have been used to heal the body for millennia, but modern culture does not always take advantage of this knowledge. Culinary medicine; the combination of the art of cooking and eating with science, nutrition, and medicine, is growing increasingly popular in the United States. Chef Amy Riolo has lectured and written on the topic at the Library of Congress and in her many cookbooks. In this unique, 8-course series, she offers students the opportunity to learn how to transform and prevent illness while enjoying delicious, satisfying, and easy-to-prepare recipes. Her mouthwatering dishes are beneficial to the mind, body, and spirit and will be loved by the whole family. Best of all, you’ll learn tips and techniques to fit them into a busy lifestyle.
Course 1: Anti-Inflammatory Ingredients
This class outlines the role of inflammation in illness and offers practical, tasty solutions to minimize it. We’ll review the series syllabus and the basic tenants of culinary medicine. We’ll also have a guided olive oil tasting which explores the health benefits of quality EVOO.
Recipes include: Anti-inflammatory Spice Mix – Provencal Olive Tapenade with Crudités – Spice Dusted Salmon with Lemon Cilantro Sauce – Greek Style Green Beans
Course 2: Antioxidant Powerhouses
Antioxidants such as vitamin E, carotenoids, and phenols (known for their anti-inflammatory and antibacterial effects) are important in the prevention of aging. Oxidation refers to the complex manner in which cells age. This course outlines the importance of antioxidants and shows which foods can contribute the most to our diets.
Recipes include: Italian Bagna Cauda with Asparagus – Potatoes with Kale, Garlic, Olive Oil, and Chile Pepper –-Spanish Dried Fruit, Nut, and Cheese Platter
Course 3: Superfoods
Rich in vitamins and minerals, so called “superfoods” give you the most nutritional bang for your buck. We’ll review the top fifty superfoods as well as how to buy and store them.
Recipes include: Pan Seared Scallops with Citrus- Shakshouka/Mediterranean Egg and Tomato Skillet –– Moroccan Style Lentils – Spice Dusted Sweet Potatoes
Course 4: Diabetes-Friendly Cooking
As the author of two diabetes-friendly cookbooks, Chef Amy is no stranger to the topic of diabetes. In this class she’ll review specific ingredients which can help regulate blood sugar and provide you with great flavor and the nutrients you need.
Recipes include: Chicken Souvlaki with Tzatziki Sauce – Kale Sautéed in Garlic, Oil, and Chile Peppers – Spinach, Mango, and Avocado with Citrus Dressing – Cinnamon Tea
Course 5: Zero Calorie Ingredients
The concept of “zero calorie” or “negative calorie” foods is that they contain a small amount of calories, therefore, the energy you expend eating them cancels out their calories. We’ll go over a current list of these ingredients while discussing the most flavorful ways of enjoying them.
Recipes include: Apple, Beet, and Carrot Slaw with Citrus Vinaigrette – Roman Broccoli and Herb Soup – Cauliflower and Herb Salad – Watermelon and Citrus Fruit Cocktail
Course 6: Food for Thought
Many foods are known for increasing brain power, boosting memory, and enhancing alertness. This class reveals all of them and shares the best ways to enjoy them.
Recipes include: Sizzling Rosemary Shrimp – Hummus with Tahini Sauce – Homemade Whole Wheat Pita Bread – Blueberry Almond Clafoutis
Course 7: Beauty Foods
Specific nutrients can help us to have more lustrous hair, stronger nails, and clearer skin. Many of them also help to maintain a healthy body weight. This class outlines which ingredients to keep close on hand in the kitchen and the beauty cabinet to have you looking and feeling your best.
Recipes Include: Strawberry Beauty Smoothie – Pomegranate, Roasted Red Pepper, and Walnut Dip – Parisian Carrot Bistro Salad – Kale and Nut Chips
Course 8: Spice Power
Whether you think of them as flavor enhancers or traditional medicinals, it’s hard not to appreciate the tastes and nutritional benefits of spices. This class reviews how to buy, store, use, and cook with spices. We’ll review the medicinal powers of the world’s most popular spices, make our own spice blends, and discuss how to fit them into your current culinary repertoire. You’ll learn the difference between various types of salt, pepper, and fresh herbs as well.
Recipes include: Moroccan Ras el Hanout Spice Mix (on roasted tuna)- Middle Eastern Za’atar (on pita chips)- Italian Gremolata (over stewed vegetables) Spanish Spice Mix (over roasted potatoes)
How to Write a Cookbook Series
How to Write a Cookbook Series
This series teaches everything that you need to know to write a cookbook – including how to finding your culinary philosophy, writing the book, publishing and promoting. Whether you want to preserve family recipes for your own use or create a best-selling cookbook, this is the class for you. Chef/Instructor Amy Riolo is the award-winning author of many cookbooks. She will teach you all of the tips, strategies, and techniques that you need to set you up for success. Light refreshments will be served at each class. Class One: How to Write a Recipe 6-5 This class teaches the industry standards for writing a professional recipe – headers, order, style sheets, verbiage, and footers are all included. Chef Amy will hand out a syllabus and briefly meet with students to determine their goals. Class Two: Finding Your Niche in Food Writing 6-26 Chef Amy provides an overview of how to combine your passion and vision along with market trends to create a winning cookbook by giving an overview of the industry and specific examples. Individual strategies will be provide. Class Three: Writing a Cookbook Proposal 7-3 This class reveals how proposals are the “business plan” of your cookbook. Whether you are planning on self-publishing or going the traditional route, a successful proposal is an integral part of the process. Class Four: Compiling a Cookbook 7-10 During this class Chef Amy will teach various styles of organizing your cookbook in a compelling way. Nowadays, there are many different ways of using cookbook organization strategies in order to re-inforce your voice and engage your readers. Individual plans will be developed for each student. Class Five: Publishing: Self Publishing vs. Traditional 7-17 This class outlines the pros and cons of various modes of publishing. After the overall presentation, Chef Amy will work with each student individually to determine which method will work best for them. Class Six: Building an Author Platform 7-24 If you are going to be a successful cookbook author, you need to have a powerful author platform. In this class, you will learn how to showcase your expertise and demonstrate that you are the right person to write your book. Class Seven: Cookbook Promotion 8-7 No matter how you choose to publish your book, or how many publicists your hire, you will be the main promoter of your book. Learn how to build an editorial calendar for social media, how to most effectively use social media, create successful book and media events, become a media source, and collaborate with publicists.
July 24 @ 6:30pm
The Secrets of Great Bread
The Secrets of Great Bread
Bread baking is one of the most pleasurable and delicious activities around! Unfortunately, many people are intimidated by words like “chemistry,” “rising,” “proofing,” and “kneading.” For this reason, Chef Amy has put together a series of her most successful bread baking classes for beginners. Inspired by childhood baking with her family and Italian techniques, her methods have been tweaked to make them fool-proof for students during over a decade of teaching baking classes. Class One: Tea Breads, Scones, and Muffins for Beginners 7-1 This class teaches quick-rising breads using the modern invention of baking soda and baking powder. A historical overview of breads will be given and the course syllabus will be distributed. Menu: Lemon Apricot Tea Bread, Orange Cranberry Scones, Banana Chocolate Chip Muffins, Irish Soda Bread Class Two: French Bread for Beginners 7-8 This class teaches four artisan shapes made with a classic French Yeast Dough. You will learn to proof, rise, knead, shape, and bake traditional bread. Menu: Basic French Country Bread Dough – The Daisy, The Snake, and The Horseshoe Class Three: Italian Breads 7-29 This class teaches how to make mouthwatering Italian basics by manipulating a basic dough in various ways. Menu: Pizza, Focaccia, Pane Calabrese, Rustic Dinner Rolls Class Four: Mediterranean Breads Basics 8-5 This class teaches delicious Middle Eastern recipes that will become favorites in your home. Menu: Moroccan Country Bread, Pita Bread, Spinach Fatayer, Lebanese Za’taar Dusted Bread
July 29 @ 1:30pm