|Bastyr/NIAOM alumni||$ 60.00|
|General public||$ 65.00|
|BU Staff||$ 55.00|
|Full time student||$ 55.00|
On the menu:
Winter Squash with Browned Butter and Parsley
Yukon Gold Oven Fries
Rainbow Chard with Crispy Bacon
Salmon en Papillote
Rosemary Olive Oil Cookies with Coconut Caramel Sauce
What better way to end the workshop than joining your classmates around the lunch table to enjoy eating the fruits of your labor. Plus the cook’s favorite job – dishes and kitchen clean up. Open to novice or experienced cooks. Teens, ages 14 and older, may attend with an accompanying adult.
Upon completion of this workshop you will be able to:
Sasha Selden is a graduate of Bastyr University with a Bachelors Degree in Nutrition and Culinary Arts, and is currently a chef at Forest Ridge Girls School in Bellevue. She also works as a personal chef, caterer, and nutrition educator.
Sasha was raised on a small family farm in Oregon where seasonal, sustainable, whole foods cooking was an everyday part of life. She believes the lessons learned from her grandparents are just as important today: “Eat fresh whole food, simply prepared, with those you love.”
Sasha is also passionate about changing the way children eat at school, always looking for ways to bring homemade whole foods to those who most need it. She believes if you teach children to cook whole foods in a fun and engaging way they will carry those lessons into their communities and help bring the change we so desperately need.
Teens, ages 14 and older, may attend with an accompanying adult.
Each participant should bring a sharp chef’s knife and an apron (apron is optional). Please also bring one or more plastic containers for left overs.
Location: Bastyr University Kenmore Campus, room 76. Bastyr University is housed in an older facility with fluctuating interior temperatures; it is advisable to wear layers. Also, Bastyr is a “fragrance-free” campus.