Event

Flavors of Ireland: Spring

{This class is combination of demonstration and hands-on cooking. The event culminates in a four course dinner served with beer and wine.}
Monday, March 17, 6:00-9:00pm
Tickets: $65 for 18 Reasons members, $75 for the general public

Celebrate St. Patrick's Day and the arrival of spring with a hands-on cooking class at 18 Reasons! Our Program Director counts this as one of her favorite meals, and more than festive, it is also a menu full of interesting cooking methods, tricks and techniques:

Salt Cod & Potato Fritters, Aioli
Spring Lettuces, Peas with Pea Shoots, Ticklemore
Lamb & Stout Stew, Local Roots, Gremolata
Mixed Grain & Seed Soda Bread, Kalona Buttermilk
Lemon Posset, Ground Rice & Vanilla Bean Shortbread

Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle at18 Reasons, or on her blog, Flavor in Spades.