Anti-Inflammatory Cooking: Nutrition Consultant Lisa Miller and Chef Olive...

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Verlocal

1509 Shattuck Ave

Berkeley, CA 94709

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Menu:
Seaweed Veggie Wrap with Avocado, Fennel, Carrots, Nectarines and fresh Herbs with Spicy Dipping Sauce
Roasted White Fish with Sweet Potatoes, Mushrooms and Greens topped with a Parsley and Rosemary Gremolata
Seasonal Salad with Quinoa, Licorice flavored crunchy and leafy Vegetables and Nuts dressed with a Citrus-Herb blend specially selected for combatting inflammation (a complete meal by itself!)
Anti-inflammatory Soup with Leafy Greens, Mushrooms, Celery, Carrots, Red Onion, Lemon and Herbs

Inflammation is a protective immune response to initiate healing as a result of injury, toxins, allergy, infection, emotional trauma or nutritional excess or deficiency. The body becomes inflamed to provide a protective environment for healing. There are two types of inflammation, acute and chronic, and unfortunately, the former often goes untreated and leads to the latter. As people grow older, more and more acute inflictions against the body begin to take a toll on the internal systems in the body, resulting in a slower metabolism. This manifests as slower healing, increased frequency and duration of aches and pains, gradual weight gain and general slowing of the body functions. This is what is broadly considered as the ‘aging process’. Persuasive scientific evidence exists that correcting a chronic inflammatory disorder will enable many of the infirmities of aging to be prevented or reduced. Treatment starts with a strict diet to remove potential triggers or allergens while supporting the gut flora (environment) with probiotics and other nutrients to rebuild strength to support proper digestion and reduce sensitivities to allergens. This class will walk you through what is happening in your body or what may happen as injuries or conditions persist. We will spend about an hour discussing what is happening in your body and how to address it with specific foods, herbs, spices and lifestyle habits. We will then start the hands-on portion of the course to learn how to decrease inflammation through your diet. Come join Nutrition Consultant Lisa Miller and Chef Olive for this incredibly relevant, educational and fun class on inflammation and learning how to follow an anti-inflammatory diet and lifestyle.

Nutritional Consultant Bio: Lisa Michelle Miller is a Nutrition Consultant and is a member of the National Association of Nutrition Professionals (nanp.org). She graduated with honors and earned a certification in Nutrition Consulting from the state licensed Bauman College, College of Holistic Nutrition and Culinary Arts in Berkeley, California. Lisa's holds a Bachelor of Science degree, with experience in the health care, agriculture and consumer products industries. She also has years of training and personnel development experience.

In addition to instructing at Kitchen on Fire, Lisa runs her private nutrition practice, Ocean View Nutrition, in the San Francisco East Bay and leads nutrition classes at other locations in the area and on-line. As a lifelong athlete, and as a triathlete, she has used her nutrition knowledge to optimize performance and overall wellness. Lisa balances her passion for nutrition and cooking with biking, hiking, running, yoga, skiing, kayaking and spending time with her nieces and nephews.

Food Philosophy: Lisa’s nutrition philosophy is based on healthy preparation of an organic whole food diet, tailored to the needs and goals of each individual. For Lisa, nutrition has always been a lifestyle, never a diet.

Chef's bio: The former co-owner and bar manager of Berkeley’s acclaimed Cesar Tapas Bar, Said is one of the Bay Area’s respected culinary personalities. Born and raised in France, he is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. Said began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, Said returned to Paris and opened his own restaurant, the very popular Texas Coyote, which included three sprawling bars and a nightclub. It had frequent reviews in the press such as Gault Millau, Vogue, Le Point, Le Nouvel Observateur, Le Monde, Paris Capital magazine, Liberation and Marie Claire. Olivier Said was a regular guest host on the number two national radio station in France, Skyrock, live from his restaurant.

What to wear/bring to class: For your safety, close-toed shoes are mandatory and high heels are not allowed in the kitchen. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep.

Class format: Each class begins with a lecture from the chefs on the theme and recipes for the class. After this introduction, students break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately, our zoning permit does not allow students to take food home.

Happy Cooking!


#bake #cakes #class #classes #cooking #couples #desert #dessert #fire #kitchen #on #school


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Verlocal

1509 Shattuck Ave

Berkeley, CA 94709

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