Past culinary education classes at 21 Acres
Thurs Dec 15th HANDMADE HOLIDAY GIFTS 6:30pm
Celebrate the season’s tradition of gift giving by creating delicious, hand-crafted gifts from the heart with local ingredients. Guest instructor Joanna Wirkus will show you in this hands-on class how to make simple – yet elegant – gifts including sweet treats, spiced nuts, and herb infused vinegars, or spirits, that are sure to impress everyone on your list, especially the foodie! You’ll leave with presents in hand to gift– class includes jars, small bottles, and ribbon for “wrapping” up your hand-made gifts
Wed Nov 9th Root Vegetables 6:30pm
Get inspired to use the season’s bounty of root vegetables like beets, parsnips, carrots, and sweet potatoes in delicious ways during this hands on culinary experience! Guest instructor and dietitian Joanna Wirkus will settle the great sweet potato vs yam debate, help guests to understand the health benefits of root veggies, and share concepts of leaf-to-root cooking that combine excellent flavor and sustainability. Guests will assist with a hands-on menu to include sweet & spicy roasted beets, beet greens and feta salad, and homemade artisan bread. Vegetarian with dairy, wheat optional.
21 Acres: Fresh Fermentation with Cukes and Tomatoes
Thursday, July 21 at 6:30 PM - 8:30 PM
21 Acres
13701 NE 171st St, Woodinville, Washington 98072
Is your garden overflowing with cucumbers and tomatoes? Are the neighbors offering you so much garden goodness that you don’t know what to do with it all? ‘Tis the summer season for ripe and abundant produce! Learn how to extend this bountiful season with home-fermentation techniques for cucumbers and tomatoes. Join Registered Dietitian Joanna Wirkus and other local fermentation enthusiasts in a hands-on culinary experience that will show simple, safe and flavorful methods for creating pickles using brine fermentation and a lacto-fermented salsa. We'll round out our fermented tasting with fresh bread, market spreads, and seasonal salad.
Instructor: Joanna Wirkus; lovegreens.weebly.com
Joanna is a Bastyr University trained Registered Dietitian who specializes in environmental nutrition, whole foods, and natural medicine. While completing her Bachelor of Science in Clinical Nutrition at University of California, Davis she was inspired by her involvement in personalized nutrition research, nutrition education including gardening, and sustainable food service initiatives. Currently, she works as an inpatient dietitian, and enjoys the hands-on aspect of helping everyday people optimize their nutrition in the 21 Acres kitchen. Joanna often weaves in aspects of her Polish heritage into her culinary style, especially when it comes to teaching fermentation techniques.
Registration & Enrollment
Standard fee is $45, discounted rate for 21 Acres members and students is $35. Student ID required at the door. There are three ways to register; online at https://21acresfermentation07212016.eventbrite.com/, by e-mailing [email protected] or by calling us at 425-481-1500.
For information on all 21 Acres classes through September 2016 visit http://21acres.org/school.
21 Acres
13701 NE 171st St, Woodinville, Washington 98072
Is your garden overflowing with cucumbers and tomatoes? Are the neighbors offering you so much garden goodness that you don’t know what to do with it all? ‘Tis the summer season for ripe and abundant produce! Learn how to extend this bountiful season with home-fermentation techniques for cucumbers and tomatoes. Join Registered Dietitian Joanna Wirkus and other local fermentation enthusiasts in a hands-on culinary experience that will show simple, safe and flavorful methods for creating pickles using brine fermentation and a lacto-fermented salsa. We'll round out our fermented tasting with fresh bread, market spreads, and seasonal salad.
Instructor: Joanna Wirkus; lovegreens.weebly.com
Joanna is a Bastyr University trained Registered Dietitian who specializes in environmental nutrition, whole foods, and natural medicine. While completing her Bachelor of Science in Clinical Nutrition at University of California, Davis she was inspired by her involvement in personalized nutrition research, nutrition education including gardening, and sustainable food service initiatives. Currently, she works as an inpatient dietitian, and enjoys the hands-on aspect of helping everyday people optimize their nutrition in the 21 Acres kitchen. Joanna often weaves in aspects of her Polish heritage into her culinary style, especially when it comes to teaching fermentation techniques.
Registration & Enrollment
Standard fee is $45, discounted rate for 21 Acres members and students is $35. Student ID required at the door. There are three ways to register; online at https://21acresfermentation07212016.eventbrite.com/, by e-mailing [email protected] or by calling us at 425-481-1500.
For information on all 21 Acres classes through September 2016 visit http://21acres.org/school.
Fresh Fermentation Saturday February 20th 1-3pm 2016
Fermentation and probiotics (the good bugs!) have transformed the flavor and shelf life of food for generations. Join registered dietitian Joanna Wirkus as she walks you through hands on techniques in order to boost the nutritional potential of your meals with simple and safe home fermentation methods. You'll experience making yogurt, cultured butter, yogurt cheese, and fermented vegetables. After a light snack, you'll walk away feeling confident in your abilities to add the timeless tradition of fermenting foods into your own kitchen and food life-style.
Festive Holiday Baking with a Pacific Northwest Flare Sat Dec 5th 1pm 2015
Come celebrate with us! Join Megan and Joanna in this hands-on culinary baking experience. They will teach you the art of using whole food ingredients, sourced right here in the Pacific Northwest, to create classic, sweet flavors of the season. Topics include recipe modifications for baking you holiday favorite treats, learning to work with unrefined sweeteners, and incorporating whole grain flours. Learn kitchen tricks to work-smarter-not-harder this holiday season! Complete the afternoon by sharing the sweetness of your efforts, including a homemade pumpkin spice latte, in the company of new friends.
Locally Delicious Handmade Holiday Gifts Fri Dec 4th 6:30pm 2015
Celebrate the seasons tradition of gifting by creating delicious, hand-crafted gifts from the heart with seasonal ingredients. Joanna Wirkus, will show you how to make simple - yet elegant - gifts including sweet treats, spiced nuts, infused butter, oil, and vinegar that are sure to impress everyone on your list, especially the foodie.
November 2015
Traditional and Medicinal Bone Broths * Thurs 6:30-8:30 pm
@ 21 Acres
Rock'n Root Vegetables * Sat Nov 7th 1-3 pm @ 21 Acres
July 2015 Yogurt and herbs Class @ 21 Acres
My first kitchen skills class! I taught part 3 of the Fresh Fermentation Series at 21 Acres. We learned how to make yogurt and make a brine fermented herb mix. Learn how to transform and preserve foods through fermentation. Friday, July 3rd 6:30-8:30pm. Click below for tickets!