Sponsored by
Mortimer & Sue Fuller
#114
Beet Bruschetta
Join Liz from Fullers Overlook Farm in Waverly to make a delicious beet bruschetta appetizer with farm fresh local ingredients. While you taste, Liz will answer all of your questions about how to best store & make the most of local, seasonal produce. *This class is vegetarian but does include a dairy ingredient. Give us a heads up & we can accommodate a gluten free option.
Date: Wednesday, March 15
Time: 6:30 PM
Cost: $25
Registrations are closed for this event
We have a new collaboration in order to offer you more opportunities.
This class is offered by Penn State Extension. When you register, you will be leaving The Gathering Place and going to a Penn State site to register or call 877.345.0691.
#115 – Let’s Cook Vegetarian
Explore different ways to eat a balanced plantbased vegetarian diet with tips to make traditional entrees the vegetarian way. Penn State instructors will also teach shopping & storage tips,
cooking techniques & more in this hands-on class. See website for registration details.
Date: Tuesday, March 28
Time: 5:30 PM
Cost: $30
Lakshimi Mizin will be here just in Time for Easter to show you how to make beautiful braided Babka for your holiday. YOu’ll learn the stages of proofing, braiding, and enjoy a treat while learning to make this sweet Eastern European bread.
Date: Sunday, April 2
Time: 1- 3 PM
Cost: $45
Register
#145
Easter Bread at TGP
This class is offered by Penn State Extension. When you register, you will be leaving The Gathering Place and going to a Penn State site to register or call 877.345.0691.
#114 Let’s Cook Mediterranean
Learn to eat the Mediterranean way with traditional foods, including
whole grains, vegetables, beans, fruits, nuts, seeds & healthy fats. Penn
State instructors will offer this hands-on class. See website for registration details.
Date: Tuesday, April 4
Time: 5:30 PM
Cost: $30
Gluten free substitutes are almost endless, but not all created equal.Chef Donna Vannan will take some of the guesswork out of your gluten free baking and explore with you which GF flours are best suited for different baked goods. Donna will bring a few samples while she shows you the best options for cakes vs. pastries.
Date: Monday, April 17
Time: 6:00 PM
Cost: $35
#117
Gluten Free Baking
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#118
Smoothies & Bowls
Smo
We’re finally feeling like spring & what better way to start the warmer days than with a delicious, refreshing & power-packed smoothie or bowl. Jamie Heenan from Keep Well, Fuel Well will chat about the benefits & differences between juicing & smoothies/bowls while you choose from a selection of nutrient-dense ingredients to create & top your own delicious bowl.
Date: Monday, April 24
Time: 6:00 PM
Cost: $25
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Known as Angel’s wing pasta, is a delicate but easy to master, spoon cut pasta similar to Gnocchi, made with ricotta & has a very light texture. Paula Lamberton shares the secrets to this truly Italian treat & also demonstrates two sauces that pair perfectly: Artichoke with sautéed onion & Lemon zest & Caprese with Basil, fresh tomato & Cubed Mozzarella.
Date: Thursday, March 23
Time: 6:00 PM
Cost: $45
#119
Alla Degli Angeli
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#120
Dessert Crema
This treat is one of those desserts that says wow! It features Italian vanilla pudding flavored with cinnamon & Lemon Rind, served over a sweet Bourbon sauce soaked pound cake. Paula Lamberton demonstrates the technique so you will be ready for your next gathering.
Date: Thursday, April 27
Time: 6:00 PM
Cost: $40
Register