Shopping on a budget never tasted so good! Learn how to prep and prepare flavorful and fun meals on a tight budget. Looking to cook healthy meals at home, while reducing your grocery bills? Well, then this class is for you.
We’ll start with a healthy appetizer of hummus, followed by a warming lentil soup. We will also serve up a little fancy-free frittata. This class is vegetarian and gluten free.
This class is limited to 15 people who have not yet taken this class. Please sign up early. The class is free, but requires a $10 deposit at sign up which is returned to you on the day of the class in the form of a Co-op Gift Card.
Please note that we cannot issue refunds for missed classes or cancellations that are made within 48 hours of the class.
Instructor: Michelle Guerrie
I started my culinary adventures in the third grade with an Easy Bake oven. I vividly remember cooking tiny chocolate cakes under a light bulb and how happy it made my brother and sisters to have a wee bite of an itty-bitty cake. My mother was a wonderful self-taught cook, and she shared her appreciation of food with me. She produced huge dinner spreads with an array of wonderful dishes, and what sticks in my mind is my father’s favorite meal of pinto beans, cornbread and lemon meringue pie. My mom would give me the important job stirring the lemon custard for the pie. Later, when I was 12, my mother purchased a café and I learned to wait tables and flip burgers with the best of them.
I love waitressing and cooking. To me, service is an opportunity to give people a magic carpet ride. I have kicked up my serving game a notch and I am adept at tableside carving of game or fish and flaming desserts. How fun is that? The world is my oyster, literally, and I love learning about cuisine, food traditions and cookery from every culture. I am the consummate student of all things cuisine. Food is my passion and I hope to share the beauty of food with people of all ages. It is never too early or too late for cooking skills! My philosophy is delicious, affordable and easy meals can be prepared in 30 minutes or less ~ mental “Mise en place” is the key.
I have trained with chefs from around the world, a couple of my favorites being Julia Child and Jacques Pépin. I am a graduate of the Culinary Institute of America with a culinary arts degree and hold a pâtisserie certificate from Le Cordon Bleu. I have whipped up desserts at a 5-star Aspen hotel, helped in the legendary Chez Panisse kitchen, studied and prepared vegetarian cuisine at Ananda Expanding Light ashram and made breakfast delights at Ashland's Winchester Inn. I teach the savory and the sweet with a special affection for French, Italian, Mexican, Japanese, Thai, Indian and, of course, delicious American fare.
Instructor: Mahlea Rasmussen
Mahlea Rasmussen has been happily employed at the Ashland Food Co-op since 2013. Starting in the Deli and later moving to Produce, she has been given a unique perspective on many aspects of the store. Before working at the Co-op, Mahlea graduated from Southern Oregon University and has a background in Theatre Arts and Communications. Her favorite part of working at the Co-op is sharing her love for cooking, community and product knowledge. Mahlea is also happy to be able to share and show off her cooking skills through the Meal Solutions program and Co+op Basics Cooking Class.