classes & events

Easy Italian Cooking

Join Cook With A View healthy living blogger and cook Catherine Kenyon for a new hands-on cooking class in the Cook With A View kitchen. Many students asked for an Italian cooking class, so that’s exactly what we’re bringing you. This is a hands-on class where the students work in teams to create a full meal they can take home and share with their family and loved ones.

Saturday August 13   2:00 – 4:00 pm  Class size is limited, please email to save your spot. $35


  • Insalate
  • A Ligurian-inspired pasta sauce
  • Asti-style apple tart
*menu subject to change, based on availability of fresh ingredients.

Past Classes

Healthy Mexican Food, Saturday April 30, 2011

You asked for it, and I’m delivering on my promise to create this class. Just in time for summer fiestas, here’s a class that’s sure to put the sizzle into your party menu. The class will focus is on making traditional Mexican dishes healthier without sacrificing taste.   ¡Ay, caramba! is all I can say when I look at this tantalizing menu. Additional recipes will be provided in the class packet, but will not be demonstrated.

  • Chayote and Chile Poblano Soup
  • Jicama Melon Salad
  • Vegetable and Goat Cheese Chiles Rellenos
  • Virgin Sangria
  • Mango and Chocolate Sorbets


A Whole Foods Pantry

Are you interested in eating a healthier diet but are confused by the conflicting information? Do you wonder what a medditerranean diet is, and what makes it healthy? Have you ever set out to try something new and been overwhelmed by the abundance of choices at the grocery store and given up? Have you ever bought a new healthy food item only to get it home and didn’t know how to prepare it or what to do with it? If you answered yes to anyone of these questions then this class is definitely for you.
Students will learn how to trade out the less-than-healthy foods in their pantries for healthier whole foods; receive a basic pantry shopping list that includes the minimum items to keep on hand; learn some of Catherine’s kitchen tips including her favorites tools and the most important part of a cookbook; enjoy taste tests that demonstrate the different flavor profiles of similar food with recipe suggestions; eat delicious tapas throughout the class.
Catherine’s Kitchen is intimate, and all students will have front row seating with unobstructed views during the class. Catherine encourages students to bring questions to class so we can learn from each other. Above all the class with be fun, full of laughter and great food.

More Than a Side Dish


cooking with grains and legumes

Grains and legumes are packed with protein and nutrients, and are an economical way to explore different cuisines.  By introducing you to ancient grains such as quinoa, amaranth, and teff, you’ll learn how simple it is to improve the nutritional value of the food you eat without adding calories or substituting nutrition for taste.  The class will illustrate how easy it is to cook with grains and legumes, and arm you with new delicious recipes to try at home. During class Catherine will demonstrate each dish, while students taste them. After class students will bring home a packet of recipes and the nutritional profiles of each grain and legume introduced.

Menu includes: Several grain based salads using quinoa, lentils, and bulgar; a side dish with a twist, and desserts and breads made with amaranth, teff and rice.










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4 responses to “classes & events

  1. Feelin' Free Sonny

    Please sign me up , I’ll be there . FEELIN ‘FREE SONNY !!!

  2. The cooking with grains and legumes class was absoutely wonderful! I am excited to practice one of the tasty dishes today. I am so encouraged to know that healthy food can be easy to prepare, not too labor intensive or out of reach for those of us who are kitchen challenged. I am inspired to attend your next class, to stock my pantry and learn more useful tips. Thanks Catherine!

  3. Sandi Preston

    I made the Tzatzki sauce twice now. (Now there’s a word with 2 Z’s in it!) The first time I did not have any dill to put it in. Or I thought I didn’t but later found a whole bottle of old dill. The second time I had both fresh dill and dried dill. I used the fresh. Both times it was really good. It’s amazing to me how good yogurt tastes with meat dishes. I loved the pantry class and was inspired recently to buy some fig vinegar and some nice olive oil. Look forward to what’s coming next in the world of Catherine!

  4. Sandi,
    Thank you for sharing your adventures with the Tzatzki. I will have to remember that for Scrabble and Words Free with Friends. I’m so glad to hear you liked the pantry class and that you have added some tasty vinegars to your own pantry. I have posted my next class – Healthy Mexican Food on April 30. I’d love to have you join us. I think it will be a great crowd. Rusty has already signed up.

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