Nutrition Science offering A Class Act cooking series to the public

The Department of Nutrition Science is offering its A Class Act cooking series this fall with sessions on tomatoes, Brussels sprouts, squash, and more.

A Class Act series centers on the theme of “eat local” and features a variety of fresh and healthy recipes. All classes are interactive. They include instruction, hands-on cooking, tasting of all recipes, and a recipe booklet to take home. Participants are encouraged to bring containers to the classes in case there are leftovers available.

Classes scheduled for the fall are:

Sept. 12: Brussels Sprouts Breakthrough

Sept.  26: Not Your Mother’s Broccoli 

Oct. 3: Ruta What? – Rutabagas!

Oct. 17: Scrumptious Squash 

Nov. 7: Sides to be Thankful For

Nov. 28: Carrots & Apples 

Dec. 5: Holiday Hors D’oeuvres

Participants must be 18 or older to attend a cooking workshop. 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. The demonstration leader can validate Harrison Street Parking Garage ticket stubs. 

Classes will be added throughout the semester. A full list and description of classes can be found online. 

Classes are $20 each and are open to the public. Registration is required and can be found here. For more information, contact class coordinators Allison Johnson at john1797@purdue.edu and Lydia Conner at conner44@purdue.edu. 

Writer: Jaclyn Lawmaster, 574-301-9049, jlawmast@purdue.edu

Source: Jessica Illingworth, storeroom/lab coordinator for Department of Nutrition Science, ijessica@purdue.edu