Regional American Cuisine: Southeastern Farmlands *In-Person* *NEW*
When colonists originally settled in our nation’s southeast, their goal was to farm. Originally, in the 15th century the word, plantation, was a verb meaning “to plant.” Over time, our nation’s first settlers created an early capitalist venture that would dominate the culture of the South; a way of life that was rife with inequality from the time it was established. These early settlers may have brought their Old World crops to the region, but it was the skills and sensibilities of their enslaved labor that makes this region’s defining dishes distinctive. Tonight, we will make several recipes that celebrate a special kind of Southern cooking.Instructor: Sheri Boyden
Sections
RESE-WI25.01
Thursday, 6-9pm. Mar. 20. The cost of tuition includes all food materials and fees.
This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.
Instructors: Sheri Boyden
Instructor
Sheri Boyden
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.