Come cook in the Basement Kitchen! Participants receive recipes, cook together creating the dishes on the menu, and share a meal at the end of class. Ingredients are whole natural foods - seasonal, local, and organic - good for you and the planet!
Heirloom corn as high as an elephant's eye will go fresh off the cob into these corn cakes! Tomatos, still fresh from the garden, will add wonderful flavor and color to the jicama salad and in your own personalized lasagna. Did you know cucumbers can make a delicious sorbet?
Fresh Corn Cakes
Jicama Chopped Salad
Summer Garden Lasagna Stack
Pole and Bush Beans with Shallots and Pistachios
Beekman Brothers' Cucumber Sorbet in Carrot Cookie Cups
Is my registration/ticket transferable?
You may request a transfer to another class pending space availble, up to 48 hours prior to the class in which you are enrolled.
Do I have to bring my printed ticket to the event?
Yes, please bring your printed ticket.
What is the refund policy?
You may request a refund up 48 hours prior to the class in which you are enrolled. Contact the event organizer.
When & Where
Eat Well, Cook Well, and Be Well
At Mindful Cuisine, we teach cooking classes, hold DIY workshops, and create clandestine, chef-prepared Basement Table dinners. We use whole natural ingredients – seasonal, local and organic – good for you and the planet! Being well also means being part of a community. As people come together to share a meal they prepared or enjoy a chef-prepared Basement Table dinner, Mindful Cuisine creates community.
Linda Elbert is a Ph.D. Psychologist who changed careers and went to cooking school. She now owns and runs Mindful Cuisine, which offers cooking classes and Basement Table dinners.