Regional American Cuisine: The Mid-Atlantic *In-Person* *NEW*

When the term was first coined, Mid-Atlantic described this region’s central position within the group of thirteen colonies along the Atlantic seaboard and our future states of Pennsylvania, Delaware, New Jersy and New York. Lying between two distinctive culinary regions, New England and the southeastern Farmlands known as the Plantation South, the Mid-Atlantic acts as the “middle place” not only geographically but also culturally with its food. Lacking the spice & sizzle of the south while having a more expansive ingredient selection than New England, Mid-Atlantic cooking is solid, unpretentious, and ingredient-driven! Join Sheri tonight creating a meal that honors both our first Scandinavian settlers and the region’s diverse agricultural offering! Instructor: Sheri Boyden

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Instructor

Explore the intersection of health and flavor with Sheri Boyden, a seasoned nutritionist, culinary professional, and passionate foodie! As a retired Registered Dietitian with over 25 years of experience, a degree in nutritionfrom UC Berkeley, and training from San Francisco’s California Culinary Academy, Sheri blends clinical knowledge with culinary skills to help you find the balance between delicious and nutritious meals. A recent transplant to Cambridge, she has spent the last eight years teaching at a culinary center in Reno, Nevada. Join Sheri as she explores some of our nation’s defining recipes.