Nutrition Science announces new cooking classes for April

The Department of Nutrition Science has teamed up with a variety of local farmers and producers who will be featured during cooking classes this semester.

All classes will include instruction by a registered dietitian and chef, hands-on cooking and tasting of all recipes, and a recipe booklet to take home. Participants are encouraged to bring containers in case there are leftovers.

Classes scheduled for April are:

April 6: Seafood Feature: Fresh Tilapia
This class explores a healthy protein source: fresh tilapia. We will feature locally produced tilapia from TIPPCO Fish Inc., located in Romney, Indiana. Its owner, Phil Shambach, will join us to discuss his aquaculture farm and his products. During the class our chef will demonstrate how to fillet whole fish, as well as explore various cooking methods for tilapia. Recipes for the evening are Grilled Fish Tacos, Tilapia Quinoa Bowl, Indian Tilapia Curry, Southwestern Baked Tilapia and Brazilian Fish Stew.

April 13: Kid-Friendly Pizza Night!
Our March Pizza Night was so popular, we decided to offer a similar class -- and this time it's kid-friendly! Kids 10 and older are welcome to register for $10 with a parent/guardian. The class will add a healthy twist to traditional pizzas by incorporating a variety of seasonal vegetables. All participants will create whole-grain pizzas from freshly made dough. Pizza recipes will include Butternut Squash and Crispy Sage Pizza, Breakfast Pizza, Cauliflower Crust Pizza, and individual whole-grain pizzas to be topped with an assortment of fresh vegetables.

April 27: Let's Do Brunch
Learn how to create a variety of sweet and savory recipes to host your own brunch with family and friends. The owners of Maple Hill Farm in West Point will be joining us with their fresh pork, maple syrup and a variety of other locally grown ingredients for our menu. Recipes are Maple Sausage Pork, Whole Wheat Waffles with Coffee Ganache, Asparagus Gruyere Tart, Kale & Ramp Strata, Fresh Cut Bacon, and Rhubarb Spritzer.  

Classes will be held 5:30-7 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.

Additional classes will be added as more farmers and producers join the program. A list of classes can be found at www.conf.purdue.edu/eatlocal.

Classes are $20 each and are open to the public. Registration is required at www.conf.purdue.edu/eatlocal. For more information, contact class coordinator Jill Wanchisn at jwanchis@purdue.edu or 765-496-0184.