Demonstration Kitchen

Looking for some new recipe ideas? Join us for a bi-monthly series of fresh, healthy, interactive cooking classes. The Department of Nutrition Science will feature a variety of recipes for all taste buds!  All classes will include instruction, hands-on cooking, tasting of all recipes, and a recipe booklet to take home.

Each class is $20 and open to the public. Registration is required by clicking here.

For more information, contact class coordinators Chelsea Shaffer (shaffec@purdue.edu) and Allison Johnson (john1797@purdue.edu).

Classes will be held 5:30-7:00 p.m. in Lyles-Porter Hall Demo Kitchen, Room 1107. Free parking is available after 5 p.m. in the Harrison Street Parking Garage attached to Lyles-Porter Hall.

Please note, you must be 18 years or older to attend a workshop.

Wednesday August 23, 2017: Easy Edamame
Eda-whaty? Join us to learn just what edamame is, how to prepare it, and the nutrition benefits it brings to the table. This cooking class will feature edamame hummus with pita bread, Thai peanut noodle salad, edamame quinoa summer rolls, & lemon and edamame risotto. While there are no guarantees, we recommend packing a Tupperware container just in case leftovers are available to take home to share with friends and family. Participants must be over 18.

Wednesday, September 6, 2017: Peppers that Pop
Whether you like your peppers sweet, mild, or spicy this pepper demonstration is for you! This cooking class will feature blackberry jalapeno pepper jelly, stuffed poblano peppers, Mediterranean roasted red pepper pizza, & creamy roasted red pepper and chicken sausage pasta. While there are no guarantees, we recommend packing a Tupperware container just in case leftovers are available to take home to share with friends and family. Participants must be over 18.

Wednesday, September 20, 2017: Simply Squash
Come join us to gain confidence in choosing a variety of squashes to prepare for your family and friends this fall.  This cooking class will feature sausage and apple stuffed acorn squash, sweet dumpling squash, butternut squash and sage pierogi, & spaghetti squash jambalaya. While there are no guarantees, we recommend packing a Tupperware container just in case leftovers are available to take home to share with friends and family. Participants must be over 18.

Wednesday, October 4, 2017: Krazy for Kale
Does the kale craze have you confused? Join us to see why we love the flavor (and nutrition!) that kale brings to the table. This cooking class will feature mushroom and kale pesto penne, caramelized sweet potato and kale fried wild rice, zuppa Toscana & one-pot tortellini wonder with kale and parmesan breadcrumbs. While there are no guarantees, we recommend packing a Tupperware container just in case leftovers are available to take home to share with friends and family. Participants must be over 18.

Wednesday, October 18, 2017: The Perfect Pear
Interested in learning how to add pears to your dinner and dessert menu? This cooking class will feature pear, blue cheese and walnut flatbread, Italian pear almond cake, mini quiches with caramelized pears and gorgonzola, & blackberry pear cream scones. While there are no guarantees, we recommend packing a Tupperware container just in case leftovers are available to take home to share with friends and family. Participants must be over 18.

Wednesday, November 1, 2017: Colorful Cauliflower
Don’t let colored cauliflower scare you in the produce aisle! Join us to learn more about how to prepare colored cauliflower in your own home. This cooking class will feature cauliflower fritters with a mint and pea spread, roasted Romanesco soup with prosciutto, autumn + winter salad, & a purple cauliflower soup. While there are no guarantees, we recommend packing a Tupperware container just in case leftovers are available to take home to share with friends and family. Participants must be over 18.

Wednesday, November 15, 2017: Thanksgiving Desserts
Be the first to volunteer to bring dessert to your family gathering! This cooking class will feature pecan pie cheesecake, pumpkin roll, apple cookies with cream cheese frosting, & a turkey crust pumpkin pie. While there are no guarantees, we recommend packing a Tupperware container just in case leftovers are available to take home to share with friends and family. Participants must be over 18.

Wednesday, December 6, 2017: Christmas Side Dishes
Make planning what side to bring to Christmas dinner simple and stress free! This cooking class will feature mushroom risotto, roasted brussel sprouts, cinnamon butternut squash, pecans, and cranberries, garlic-parmesan brown butter mashed potatoes, & bacon cauliflower gratin. While there are no guarantees, we recommend packing a Tupperware container just in case leftovers are available to take home to share with friends and family. Participants must be over 18. 

The Demonstration Kitchen can be reserved by Purdue students, faculty, staff, and members of our surrounding community. Anyone interested in reserving the kitchen should complete the Reservation Form and email a copy to Chelsea Shaffer and Rachel Clark (rachelclark@purdue.edu). For more information on pricing and policies, click here.

Have an idea for a class you would like us to offer? Want to create a customized class for your group? We always welcome fresh ideas and fresh faces to our kitchen! Please contact Chelsea with suggestions or to learn more about customizable options.

Department of Nutrition Science, 700 W. State Street, West Lafayette, IN 47907-2059(765) 494-8228, Fax: (765) 494-0674

© 2016 Purdue University | An equal access/equal opportunity university | Copyright Complaints | Maintained by: Nutrition Science

If you have trouble accessing this page because of a disability, please contact Purdue Marketing and Media at marketing@purdue.edu.