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EAT WELL

Healthy Cooking Workshops

Join your fellow faculty and staff in learning healthy ways to prepare delicious meals. Healthy seasonal menus are created by Chef Raymond Liegl and taught at the Knoebel School of Hospitality Management. 

Spring workshops:

On the Healthy Italian Menu - 

First course: polenta and capponata with dinosaur kale and marinara sauce

Second course: sweet potato gnocci with sage pesto

Entree: lightly fried sea bass with a vanilla orange juice and portobellini reduction with braised fennel 

Dessert: coffee panna cotta

 

Please choose from either of the following dates to attend this workshop:

Thursday, May 22nd  4:00pm - 6:30pm

OR

Thursday, May 29th  4:00pm - 6:30pm

Classes meet in the lower level of the Joy Burns Center.

Space is limited to 20. Please register through webCentral under Training:Wellness.

previous menus from chef Raymond Liegl

Spring/Summer

Holiday Hors d'oeuvres

Winter