Dining can be a very social activity but that doesn’t mean that eating alone is, or should be, any less indulgent, satisfying, or fun. Dining alone allows you to cater to your own desires, truly focus on the food, and fully appreciate what you are eating. Whether you’re cooking for yourself or eating out, you should definitely make time, if only once in a while, to dine solo and really revel in it. Cooking for one at home, however, can sometimes seem overwhelming and wasteful; many recipes are designed for four or more people and many ingredients don’t come in single serving sizes. Sometimes you don’t want a week’s worth of leftovers from a single dish or excess ingredients that you can’t use. Join us for our “Fall Solo Cooking Guide” where we’ll cover all the strategies you’ll need to create delicious, elegant meals for one without the pitfalls. We’ll talk about how and where to shop so that that you don’t end up wasting ingredients and how to get creative with your recipes so that you don’t end up eating the same thing for a week. In the class, we’ll use local, seasonal ingredients from the fall harvest and create an array of dishes that are simple but still exciting. This class will definitely inspire you to seek out a little YOU time.
Recipes: Fresh Citrus Thyme Vodka Coolers, Smoked Salmon Chowder, Chicken, Garlic & Chard in a Mushroom Cream Sauce (Foil Packet), Fish Dinner for One in Parchment, Personal Squid Paella, Roasted Plums with Rosemary Cream, Molten Lava Mini Cake
Class Type: Individual, hands-on cooking class
Class Notes: Don’t let the idea of solo cooking scare you; learn simple tips to help elevate your solo meals with style, ease and grace.
Laura Kimberly Merrick
Chef Laura has enjoyed a deep connection with local and sustainable food since she was a little girl, falling in love with the fresh vegetables grown in her parent’s backyard garden and the fresh fish sold on the streets of Pittsburgh’s Strip District. After sharing her love of everything culinary at restaurants such as Stella! in New Orleans, Eleven in Pittsburgh, and The Mark by Jean-Georges in New York City, she has embraced the fertile soil of schoolyard gardens in Los Angeles and Brooklyn as a cooking instructor. Treasuring every moment she gets to spend sharing sustainable cooking with others, Chef Laura brings a positive and vibrant approach to sustainable food education. Contact Laura