World Cuisine Cooking Classes: A Successful Smorgasbord

Thanks to the co-op's USDA Community Food Project grant, in the winter and spring of 2009 Open Harvest hosted the "World Cuisine on a Budget" series on delectable international cuisines. Classes were held at F Street Community Center.

Open Harvest periodically sponsors cooking classes featuring healthy, organic, and locally produced foods. No cooking classes are currently scheduled. To receive email announcements of upcoming classes, or to suggest a class or a cooking instructor, give us a call at 475-9033 or email grant@openharvest.coop.

Bodacious Bulk Foods kicked off the World Cuisine series in January with an overview of such bulk faves as beans, lentils, couscous, and quinoa.

The Joy of Cooking Seasonally showcased delicious winter root vegetables such as squash, kale, and beets.

Whole Grain Bread Baking covered great baking tips and a no-knead recipe for hurried cooks.

Russian Revelry delighted palates with "lazy golubtsy," an easy version of the traditional stuffed cabbage, along with a gorgeous borsch and a delicious Napolean cake.

The info-packed Gluten-Free with Gusto class covered the basics of gluten sensitivity and showcased some of the 400 gluten-free products Open Harvest carries.

Quick & Cheap International Vegetarian Meals featured a dynamite Mexican polenta casserole and a sensational Indian entrée, plus tons of things to do with tofu.

Herbs & Spices Around the World offered a whirlwind tour of spice combos traditionally used in Indian, Mexican, Thai, and other cuisines.

In Easy East Indian Dishes , the last class in the series, participants cheered as the chapatis puffed to perfection. Mouths watered over the dal, raita, and other delicious fare.

All in all, it was a veritable smorgasbord! Stay tuned for Open Harvest's next cooking class series.