Past Events from The Taste Workshop
Current Month
november
Event Details
Making Veggie Dishes Everyone Craves! Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy
Event Details
Making Veggie Dishes Everyone Craves!
Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy entertaining dishes and quick meals, and you'll take home a galette to have for dinner that night. You'll learn to make olive oil tarts for a variety of winter veggies and stand-by pantry items. We'll also make a vegetable, gluten-free tart or pizza style crust and taste a tart appetizer.Tasty Nutrition Tips
- Make an olive oil tart that's light, flaky and flavorful
- Learn how to make a crisp, savory cauliflower chickpea tart or pizza and add your favorite toppings
- Discuss best ways to shop for and store the vegetable ingredients used
- Compare and taste a variety of seasonings, toppings, and tarts
Sign-up
- Class limited to 6 people
- Course cost includes: $65 (ask about the buddy rate or duo-class rate)
- Kitchen location: South Scottsdale (details available upon registration)
- For more information or to register: Email via: Connect here
Time
10 (Sunday) 3:30 pm - 15 (Friday) 5:45 pm
02nov2:30 pm5:30 pmSourdough Boules and Baguettes Class2:30 pm - 5:30 pm Event Type :Cooking Class
Event Details
Sourdough Boules and Baguettes Class In this class, we’ll show how to use sourdough starter in classic ways and keep it alive to produce flavorful bread products and desserts for as
Event Details
Sourdough Boules and Baguettes Class
In this class, we’ll show how to use sourdough starter in classic ways and keep it alive to produce flavorful bread products and desserts for as long as you like. Our starter is 13-years old, so it knows what it’s doing and has made over 1000 loaves of bread.Tasty Takeaways
- Learn more how starters create more flavorful breads with better structure, think crusty texture and chewy density — and a longer shelf life, without additives or preservatives.
- Find out about options for refrigerator proofing to simplify the bread making process and give yeast and bacteria more opportunities to digest gluten.
What's Starter and What are the Advantages of Sour Dough and Long-rise Breads?
Here's a post I wrote that was featured in Food & Nutrition Magazine's Stone Soup Blog on this topic: Bubbly Burpy Beast: Sourdough BreadSign-up
- Class limited to 6 people
- Course cost includes a dinner equivalent of tastings: $65 (ask about the buddy or duo class rate)
- Kitchen location: South Scottsdale (details available upon registration)
- For more information or to register: Email via: contact link here
Time
(Saturday) 2:30 pm - 5:30 pm
october
Event Details
This is a fascinating topic that I'm looking forward to moderating at the Philly FNCE. If you're FNCE, here's our program for Tuesday, October 29, 2019 8:00 AM – 9:30
Event Details
This is a fascinating topic that I'm looking forward to moderating at the Philly FNCE. If you're FNCE, here's our program for Tuesday, October 29, 2019 8:00 AM – 9:30 AM
Global Appreciation or Cultural Appropriation? Avoiding Insensitive Pitfalls on Food Blogs
Presented by Food & Nutrition Magazine®, this robust panel session will explore the complex issue of cultural appropriation of food and provide strategies for communicators to sensitively and successfully celebrate global flavors and traditions.
One of the biggest trends in food blogs and recipe websites is exploring global cuisine. After all, celebrating culinary traditions is a great way to expand the palate, try new foods and promote understanding and diversity. However, when the foods and traditions you write about come from a culture that is not your own, where is the fine line between appreciation and exploitation? When does a blogger’s best intentions tread into the murky territory of ignorance?
Cultural appropriation is defined by the Cambridge Dictionary as the “the act of taking or using things from a culture that is not your own, especially without showing that you understand or respect this culture.” Oxford Living Dictionary adds that this typically is carried out by members of a “more dominant” group. Prevalent in clothing, hairstyles, mannerisms and the arts—and many argue practices such as yoga—the spotlight on cultural appropriation is growing brighter, and public criticism is growing louder.
Session link at: Global Appreciation Session Link
Registration at: FNCE Registration
Time
All Day (Tuesday)
Event Details
I'm excited to be presenting at a session and moderating another at the Philly FNCE. If you're FNCE, here's our program for Sunday, October 27, 2019 3:30 PM – 5:00 PM
Event Details
I'm excited to be presenting at a session and moderating another at the Philly FNCE. If you're FNCE, here's our program for Sunday, October 27, 2019 3:30 PM – 5:00 PM
The Artful Experience and Health Benefits of Convivial Cooking and Dining
The convivial pleasures of eating out can waylay plans for home-cooked meals which, although linked to better health outcomes, can feel illusive in our fast-paced food culture. Fortunately, many people aspire to cook and enjoy relaxing, shared mealtimes, so nutrition professionals can leverage these aspirations. This session demonstrates how to help patients and clients embrace nutritious convivial meals and entertainment-infused cooking at home.
Two French-trained culinary dietitians share American, French and Mediterranean conviviality concepts that build healthy eating patterns, improve nutrient intake, hone food-preparation skills and promote pleasure in the kitchen and at meals. Attendees will also learn convivial food-preparation options and convivial meal strategies like staging and timing meals, nurturing appetites, managing distractions, creating ambiance and inviting taste and food appreciation moments at meals.
Speaker: Michele Redmond, MS, RDN, CC, FAND – Chef Dietitian & Food Enjoyment Activist, The Taste Workshop
Speaker: Mary Brighton MS, RDN – Integrative Nutritionist, Hackensack Meridian Integrative Health & Medicine
Moderator: Christy Wilson, BS, RDN – Nutrition counselor and nutrition consultant, University of Arizona and self employed
Registration at: FNCE RegistrationTime
All Day (Sunday)
Event Details
Make Meaty Veggies! Why are meaty flavors and textures popular? What culinary techniques create
Event Details
Make Meaty Veggies!
- Why are meaty flavors and textures popular?
- What culinary techniques create savory, meaty veggie taste qualities?
- Which vegetables offer more meaty textures and flavors?
- How do veggies contribute to protein and weight management needs?
Culinary Highlights Include:
- Culinary technique demos that improve textures of savory veggies
- Techniques and ingredients for coaxing more meaty flavors from veggies
- How to adapt and revise recipes to boost savory flavors and meaty textures
- How grilling changes vegetable flavors (for homework check out my article here) or via Food and Nutrition Magazine here.
Taste and Health Highlights Include:
- How aromatic veggies add savory, delicious notes to meals
- What flavor protein compounds, including umami, create delicious vegetable dishes
- Taste multiple foods and call it dinner!
Date & Sign-up
- Class limited to 9 people
- Course cost includes: $65 (ask about the buddy rate or duo-class rate)
- Kitchen location: South Scottsdale (details available upon registration)
- For more information or to register: Connect here
Time
(Saturday) 3:30 pm - 5:30 pm
Current Month
november
Event Details
Making Veggie Dishes Everyone Craves! Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy
Event Details
Making Veggie Dishes Everyone Craves!
Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy entertaining dishes and quick meals, and you'll take home a galette to have for dinner that night. You'll learn to make olive oil tarts for a variety of winter veggies and stand-by pantry items. We'll also make a vegetable, gluten-free tart or pizza style crust and taste a tart appetizer.Tasty Nutrition Tips
- Make an olive oil tart that's light, flaky and flavorful
- Learn how to make a crisp, savory cauliflower chickpea tart or pizza and add your favorite toppings
- Discuss best ways to shop for and store the vegetable ingredients used
- Compare and taste a variety of seasonings, toppings, and tarts
Sign-up
- Class limited to 6 people
- Course cost includes: $65 (ask about the buddy rate or duo-class rate)
- Kitchen location: South Scottsdale (details available upon registration)
- For more information or to register: Email via: Connect here
Time
10 (Sunday) 3:30 pm - 15 (Friday) 5:45 pm
02nov2:30 pm5:30 pmSourdough Boules and Baguettes Class2:30 pm - 5:30 pm Event Type :Cooking Class
Event Details
Sourdough Boules and Baguettes Class In this class, we’ll show how to use sourdough starter in classic ways and keep it alive to produce flavorful bread products and desserts for as
Event Details
Sourdough Boules and Baguettes Class
In this class, we’ll show how to use sourdough starter in classic ways and keep it alive to produce flavorful bread products and desserts for as long as you like. Our starter is 13-years old, so it knows what it’s doing and has made over 1000 loaves of bread.Tasty Takeaways
- Learn more how starters create more flavorful breads with better structure, think crusty texture and chewy density — and a longer shelf life, without additives or preservatives.
- Find out about options for refrigerator proofing to simplify the bread making process and give yeast and bacteria more opportunities to digest gluten.
What's Starter and What are the Advantages of Sour Dough and Long-rise Breads?
Here's a post I wrote that was featured in Food & Nutrition Magazine's Stone Soup Blog on this topic: Bubbly Burpy Beast: Sourdough BreadSign-up
- Class limited to 6 people
- Course cost includes a dinner equivalent of tastings: $65 (ask about the buddy or duo class rate)
- Kitchen location: South Scottsdale (details available upon registration)
- For more information or to register: Email via: contact link here
Time
(Saturday) 2:30 pm - 5:30 pm
october
Event Details
This is a fascinating topic that I'm looking forward to moderating at the Philly FNCE. If you're FNCE, here's our program for Tuesday, October 29, 2019 8:00 AM – 9:30
Event Details
This is a fascinating topic that I'm looking forward to moderating at the Philly FNCE. If you're FNCE, here's our program for Tuesday, October 29, 2019 8:00 AM – 9:30 AM
Global Appreciation or Cultural Appropriation? Avoiding Insensitive Pitfalls on Food Blogs
Presented by Food & Nutrition Magazine®, this robust panel session will explore the complex issue of cultural appropriation of food and provide strategies for communicators to sensitively and successfully celebrate global flavors and traditions.
One of the biggest trends in food blogs and recipe websites is exploring global cuisine. After all, celebrating culinary traditions is a great way to expand the palate, try new foods and promote understanding and diversity. However, when the foods and traditions you write about come from a culture that is not your own, where is the fine line between appreciation and exploitation? When does a blogger’s best intentions tread into the murky territory of ignorance?
Cultural appropriation is defined by the Cambridge Dictionary as the “the act of taking or using things from a culture that is not your own, especially without showing that you understand or respect this culture.” Oxford Living Dictionary adds that this typically is carried out by members of a “more dominant” group. Prevalent in clothing, hairstyles, mannerisms and the arts—and many argue practices such as yoga—the spotlight on cultural appropriation is growing brighter, and public criticism is growing louder.
Session link at: Global Appreciation Session Link
Registration at: FNCE Registration
Time
All Day (Tuesday)
Event Details
I'm excited to be presenting at a session and moderating another at the Philly FNCE. If you're FNCE, here's our program for Sunday, October 27, 2019 3:30 PM – 5:00 PM
Event Details
I'm excited to be presenting at a session and moderating another at the Philly FNCE. If you're FNCE, here's our program for Sunday, October 27, 2019 3:30 PM – 5:00 PM
The Artful Experience and Health Benefits of Convivial Cooking and Dining
The convivial pleasures of eating out can waylay plans for home-cooked meals which, although linked to better health outcomes, can feel illusive in our fast-paced food culture. Fortunately, many people aspire to cook and enjoy relaxing, shared mealtimes, so nutrition professionals can leverage these aspirations. This session demonstrates how to help patients and clients embrace nutritious convivial meals and entertainment-infused cooking at home.
Two French-trained culinary dietitians share American, French and Mediterranean conviviality concepts that build healthy eating patterns, improve nutrient intake, hone food-preparation skills and promote pleasure in the kitchen and at meals. Attendees will also learn convivial food-preparation options and convivial meal strategies like staging and timing meals, nurturing appetites, managing distractions, creating ambiance and inviting taste and food appreciation moments at meals.
Speaker: Michele Redmond, MS, RDN, CC, FAND – Chef Dietitian & Food Enjoyment Activist, The Taste Workshop
Speaker: Mary Brighton MS, RDN – Integrative Nutritionist, Hackensack Meridian Integrative Health & Medicine
Moderator: Christy Wilson, BS, RDN – Nutrition counselor and nutrition consultant, University of Arizona and self employed
Registration at: FNCE RegistrationTime
All Day (Sunday)
Event Details
Make Meaty Veggies! Why are meaty flavors and textures popular? What culinary techniques create
Event Details
Make Meaty Veggies!
- Why are meaty flavors and textures popular?
- What culinary techniques create savory, meaty veggie taste qualities?
- Which vegetables offer more meaty textures and flavors?
- How do veggies contribute to protein and weight management needs?
Culinary Highlights Include:
- Culinary technique demos that improve textures of savory veggies
- Techniques and ingredients for coaxing more meaty flavors from veggies
- How to adapt and revise recipes to boost savory flavors and meaty textures
- How grilling changes vegetable flavors (for homework check out my article here) or via Food and Nutrition Magazine here.
Taste and Health Highlights Include:
- How aromatic veggies add savory, delicious notes to meals
- What flavor protein compounds, including umami, create delicious vegetable dishes
- Taste multiple foods and call it dinner!
Date & Sign-up
- Class limited to 9 people
- Course cost includes: $65 (ask about the buddy rate or duo-class rate)
- Kitchen location: South Scottsdale (details available upon registration)
- For more information or to register: Connect here
Time
(Saturday) 3:30 pm - 5:30 pm
To schedule private or corporate workshops, classes or training activities or ask questions about scheduled events please connect via the contact link here.