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Posts Tagged ‘First Presbyterian Church’

juliennayloraddseggstoherbalbrothtocook

cookingaroundtheworld2017flierStudents learned how to make a variety of Moroccan dishes on Saturday, Feb. 18, at the Sitka Kitch community rental commercial kitchen. This was the first of five classes in the Cooking Around The World class series offered this spring.

The class was taught by Dr. Julien Naylor, a Sitka internal medicine specialist who also trained and worked as a chef. She taught the class how to make a bisteeya de Fez, a chicken-onion-garbanzo bean mix cooked in a tagine, Berber couscous topped with a mix of stewed winter veggies, a carrot salad, a beet salad, an orange-date-almond salad over lettuce, and a dessert called The Snake.

Future Cooking Around The World series classes include:

  • Chile 6-8:30 p.m., Monday, Feb. 27, taught by Barbara Palacios. Barbara. who is Chilean, is a chef with the Westmark Sitka Hotel and the Dock Shack (Totem Square Inn). She will teach students how to cook a pastel de chocolo (a Chilean version of shepherd’s pie with corn and meat) with pebre (a Chilean pico de gallo). She taught an empanadas class last year that was very popular. The registration deadline is 9 p.m. on Friday, Feb. 24.
  • Thailand — 5:30-7 p.m., Tuesday, March 28, taught by Nancy Knapp. Nancy is a longtime health educator from Sitka who spent several years in Laos and Thailand. She still hasn’t announced which dishes she will teach for this class, but she taught a Thai cooking class last year that sold out quickly and had a long waiting list. The registration deadline is 9 p.m. on Saturday, March 25.
  • Austria6-8:30 p.m., Wednesday, April 12, taught by Suat Tuzlak. Suat is the former owner of the Alpine Bakery in Whitehorse, Yukon Territory, and co-author of “Little Cookbook For The Great Outdoors.” For this class he will teach students how to make a savory strudel with two fillings and a sweet strudel with apples that’s great with ice cream. The registration deadline is 9 p.m. on Sunday, April 9.
  • Turkey — 5-7:30 p.m., Monday, April 17, taught by Suat Tuzlak. For this class, Suat, who is Turkish, will teach students how to make a Turkish dinner that is vegan and gluten-free without using sophisticated ingredients. You will learn to make red lentil soup, green beans with olive oil, festive rice pilaf with currants and pine nuts, and a fusion dessert, chia-coconut pudding. The registration deadline is 9 p.m. on Friday, April 14.

When registering, students should prepay for the class through the Sitka Kitch online registration site, http://sitkakitch.eventsmart.com, using PayPal or credit/debit card. If you need other payment arrangements, contact Chandler or Clarice of Sitka Conservation Society at 747-7509 to arrange a time when you can pay with cash or check. To qualify for a partial refund, please notify us at least three days in advance if you need to cancel. The registration deadline is three days before each class so our instructors have time to purchase materials. Please email sitkakitch@sitkawild.org with any questions.

nourishclassseriesspring2017flierAlso, the Sitka Kitch has another upcoming class series this winter/spring — Nourish: Using Food As Medicine For Optimum Health — which will be taught by Sitka nutritionist Holly Marban during National Nutrition Month in March.

Class topics include nutrition foundations, balancing blood sugar, everyday superfoods, foods to fight inflammation, and and detox. There will be five classes from 6-8 p.m. on Mondays, March 6, 13, 20, 27 and April 3. When we opened registration, the entire series was posted first (students receive $20 off if they register for the full series, $117.50 vs. $137.50, plus food/supply fees), and now the individual classes are being posted about a week or so before each scheduled class as we fill any empty spaces remaining.

Watch the Sitka Kitch page on Facebook or our online registration page to see when these and any future classes are scheduled (there will be a Preserving The Harvest class series this summer).

A slideshow of scenes from the Moroccan cooking class follows below.

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Lisa Sadleir-Hart, left center, watches as Julie Platson, Cheryl Call, Libby Stortz and Kristen Homer heat milk during a Nov. 14, 2016, Cooking From Scratch class on making homemade yogurt held at the Sitka Kitch.

(NOTE: The following article appeared in the Daily Sitka Sentinel‘s Weekender section on Friday, Feb. 17, 2017. It was written by Sitka Local Foods Network board president and Sitka Kitch advisory team member Charles Bingham, who also took the photos.)

By CHARLES BINGHAM
For the Daily Sitka Sentinel

kitch_logo_mainWith a mission to “Educate, Incubate, Cultivate,” the Sitka Kitch community rental commercial kitchen serves a variety of functions to improve food security in Sitka. It’s a classroom, a maker space and a community meeting place.

The Sitka Kitch project was a result of the 2013 Sitka Health Summit and is coordinated by the Sitka Conservation Society. Located inside the First Presbyterian Church (505 Sawmill Creek Road), the Sitka Kitch is best known for the variety of cooking and food preservation classes it regularly hosts.

Right now, registration is open for five classes in a Cooking Around The World series, where a variety of instructors will teach students international dishes from Morocco, Chile, Thailand, Austria (strudel), and Turkey. Registration also is open for a five-class series called “Nourish: Using Food As Medicine For Optimum Health,” taught during National Nutrition Month (March) by Sitka nutritionist Holly Marban.

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Jasmine Shaw and Joyce Pearson add brine to a jar of squash during a July 18, 2016, Preserving The Harvest class on simple pickles and sauerkraut held at the Sitka Kitch.

The Sitka Kitch plans a series of food preservation classes this summer, and may host a cottage foods entrepreneurship class in the future. It also has offered basic culinary skills and Cooking From Scratch classes in recent months. In addition, the Sitka Spruce Tips 4H Club has hosted cooking and food preservation classes for kids at the Sitka Kitch.

The Sitka Kitch offers a full schedule of classes because learning how to cook and preserve your own food allows Sitkans to improve their nutrition and extend their food budgets.

“The Sitka Kitch programming team already has plans underway for a dynamic 2017 Preserving the Harvest series,” said Lisa Sadleir-Hart, a member of the Sitka Kitch advisory team. “In addition to some old time favorites like pickling, jam, jelly and fruit butter classes, the Sitka Kitch team is hoping to offer classes focused on local foods and medicinals like seaweed, devil’s club, rhubarb and rosehips. June will showcase a ‘Clean Out Your Freezer’ class and an ‘Introduction to Food Dehydration’ class as well.”

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Lisa Sadleir-Hart, left, shows Lavina Adams, Sue Falkner and Cheryl Call how to knead and pinch their dough during a Nov. 28, 2016, Cooking From Scratch class on baking whole-grain breads using the Tassajara bread technique held at the Sitka Kitch.

While it isn’t as well known as the classes, the Sitka Kitch also provides an Alaska Department of Environmental Conservation-certified commercial kitchen for local cottage food entrepreneurs to use as a maker space. One of the businesses that rents the Sitka Kitch (by the hour) is Simple Pleasures, a Sitka company that sells jams, jellies, kelp pickles and other products around the state. In addition, other groups have used the Sitka Kitch as a meeting venue, such as the Sitka Conservation Society, which hosted its 2016 annual meeting in the Sitka Kitch.

“The Sitka Conservation Society is proud of the Sitka Kitch’s work to build community connection and celebrate local, healthy and delicious food,” said Sitka Conservation Society Community Catalyst Chandler O’Connell, another member of the Sitka Kitch advisory team. “We hope that the community kitchen will continue to be a positive space for Sitkans to come together and share their skills.”

The Sitka Kitch has a website where people can learn how to rent the kitchen, http://www.sitkakitch.org/, and a Facebook page which posts class updates and other info, https://www.facebook.com/SitkaKitch. To learn more about and register for classes, go to the online registration page, http://sitkakitch.eventsmart.com/, and click on the class title. You can pay for classes online using credit/debit cards or PayPal, or you can call Chandler or Clarice at the Sitka Conservation Society (747-7509) to arrange a time to pay with cash or check.

Local businesses can sponsor upcoming classes for $300 per class, which helps cover the instructor stipend, facility rental and food/supply costs. Contact Chandler at 747-7509 or email sitkakitch@sitkawild.org for more info.

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nourishclassseriesspring2017flier

Unlock the power of food as a pathway toward optimum health and wellness while learning to make delicious, vibrant meals that you can recreate at home. “Nourish: Using Food As Medicine For Optimum Health” is a five-week culinary nutrition cooking class series led by Holistic Nutrition Coach Holly Marban, MS, at the Sitka Kitch community rental commercial kitchen. In honor of National Nutrition Month in March, you’ll explore ways to nourish the body through healthy, delicious whole foods. Each class in this series will combine the science of nutrition with hands-on cooking for a fun, well-rounded experience. All recipes are plant-based and vegetarian, free from gluten and refined sugars, and can easily be made dairy-free.

  • Class 1: Nutrition Foundations — 6-8 p.m.on Monday, March 6
    • In this class you’ll learn the basics of nutrition and how to nourish your body through whole foods. We’ll explore healthy, delicious options for protein, carbohydrates, and fats for overall health, as well as simple guides for food proportions, meal frequency, and a discussion about intuitive eating. We’ll cook black bean and vegetable tacos with homemade roasted tomato salsa, southwestern quinoa, and flavorful guacamole from scratch.
  • Class 2: Balancing Blood Sugar Using Whole Foods — 6-8 p.m. on Monday, March 13
    • In this class, take the opportunity to explore the immense impact of blood sugar on overall health. Learn why balancing blood sugar is so important and how to use food to manage this aspect of health. We’ll make a vegetable frittata, simple green salad with homemade dressing, lentil salad with nuts and fresh herbs, and buckwheat granola. This class is sponsored by Sitka Community Hospital.
  • Class 3: Everyday Superfoods — 6-8 p.m. on Monday, March 20
    • In this class we’ll take a look at some nutritional superstars of the plant kingdom and explore ways to boost the nutrient content of everyday foods. Sprouting, soaking, and fermentation will be discussed as ways to amp up the nutritional profile of certain foods. We’ll create a colorful meal of quinoa vegetable “sushi” with sprouts, a super greens salad with hemp-ginger dressing, and chia pudding with herbed citrus compote.
  • Class 4: Foods to Fight Inflammation — 6-8 p.m. on Monday, March 27
    • In this class, we’ll explore the concept of inflammation in the body and how it can impact overall health. Learn what inflammation is, which foods more easily cause inflammation, and how to use food to decrease and/or prevent it. We’ll make a version of the recently popular warm beverage called “golden milk,” coconut-ginger braised leafy greens with chickpeas and steamed buckwheat, and a raw blueberry tart.
  • Class 5: Spring Detox — 6-8 p.m. on Monday, April 3
    • Learn how to use whole foods to support the natural detoxification processes in your body. With a focus on spring greens and other seasonal produce, we’ll make a simple green smoothie, red beet hummus with cruciferous vegetables, green goddess salad, and creamy cauliflower soup.

About the instructor:

Holly holds a Master’s degree in the Science of Nutrition and certification as a Holistic Health Coach. She runs a small nutrition and wellness business, Holly Marban Wellness, where she combines her knowledge of nutrition with skills in counseling and coaching to support individuals in nourishing themselves and reaching their personal health and wellness goals. A strong believer in the healing abilities of food, she is most at home in the kitchen and enjoys sharing that space with others. Her philosophy is rooted in the belief that food can be medicinal, therapeutic, and immensely enjoyable all at once.

Registration details:

This series consists of five cooking classes from 6-8 p.m. every Monday from March 6 through April 3. The classes will be held at the Sitka Kitch, located in the First Presbyterian Church at 505 Sawmill Creek Road.

The cost of the full five-class series is $117.50 (discounted from $137.50), plus a fee for ingredients and supplies. If you would prefer not to register for the whole series, you can purchase one or more classes individually at $27.50, plus a fee for ingredients and supplies. Registration for individual classes will open two weeks before each class date if space allows.

Your spot is not secured until you pay. You can pay through our online registration site, http://sitkakitch.eventsmart.com, using your debit/credit card or a PayPal account. If you would like to pay via check or cash, please call Chandler or Clarice at the Sitka Conservation Society at 747-7509 to arrange a payment time. Registration for the full series closes at 3 p.m. on Friday, Feb. 24, and registration for individual classes at 3 p.m. on the Friday before each class. Each class requires a minimum of eight students.

If you need to cancel, please contact sitkakitch@sitkawild.org at least 72 hours prior to the start of the class to receive a partial refund.

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kitch_logo_mainStudents learned how to make and can pickled green beans and a pickled three-bean salad during the All Beans Considered food preservation class held Tuesday, Nov. 1, at the Sitka Kitch community rental commercial kitchen.

This class was taught by Callie Simmons, who works for Sitka Conservation Society and helped teach cooking and food preservation classes to the Sitka Spruce Tips 4-H club. Callie was one of seven Sitka residents who took a Food Preservation Instructor certification course in May from the University of Alaska Fairbanks Cooperative Extension Service.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and is coordinated by the Sitka Conservation Society.. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

revisedcookingfromscratch2016flierAlso, don’t forget the Sitka Kitch is offering a Cooking From Scratch series of classes this fall. This series includes a whole-grain breads baking class using the Tassajara technique on Monday, Nov. 7; a class on making homemade yogurt from powdered milk class on Monday, Nov. 14 (this class was rescheduled from an earlier date); and a Winter Morning Creations class featuring baked or fried pancakes from around the world on Monday, Dec. 5. All classes are from 6-8:30 p.m. at the Sitka Kitch (located in First Presbyterian Church at 515 Sawmill Creek Road), and all three classes will be taught by Lisa Sadleir-Hart.

The classes cost $27.50 per student, plus a food/supply fee shared among the students in the class. Space is limited and we need at least eight students for the class to happen. The registration deadline is late the Friday evening before each class. For more details and to register for the classes, go to https://sitkakitch.eventsmart.com/and click on the class title.

A slideshow of scenes from the All Beans Considered class is posted below.

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kitch_logo_mainAre you interested in learning how to preserve beans and bean dishes? Join Callie Simmons as she teaches Sitka residents how to can and pickle beans so they can use them throughout the year. Callie will teach the Preserving the Harvest series class “All Beans Considered” from 6-8:30 p.m. on Tuesday, Nov. 1, at the Sitka Kitch community rental commercial kitchen (located at the First Presbyterian Church, 505 Sawmill Creek Road).

Callie helped with several of the 4H food preservation classes this year while working for the Sitka Conservation Society, and she took this year’s Certified Food Preservation Instructor training from the UAF Cooperative Extension Service.

calliediscussesprojectsThis class costs $27.50 per student, plus a food/supply fee that will be split among all students in the class. Space is limited, so register early to guarantee your spot in the class. We need at least eight students to make this class happen, and the registration deadline is the night of Saturday, Oct. 29. For more information, email sitkakitch@sitkawild.org.

revisedcookingfromscratch2016flierAlso, don’t forget the Sitka Kitch is offering a Cooking From Scratch series of classes this fall. This series includes a whole-grain breads baking class using the Tassajara technique on Monday, Nov. 7; a class on making homemade yogurt from powdered milk class on Monday, Nov. 14 (this class was rescheduled from an earlier date); and a Winter Morning Creations class featuring baked or fried pancakes from around the world on Monday, Dec. 5. All classes are from 6-8:30 p.m. at the Sitka Kitch, and all classes will be taught by Lisa Sadleir-Hart. The classes cost $27.50 per student, plus a food/supply fee shared among the students in the class. For more details and to register for the classes, go to https://sitkakitch.eventsmart.com/ and click on the class title.

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KathyWatchesKimeAndPanyaAddEggCreamMixture

kitch_logo_mainStudents made meatballs; linguine with basil pesto, white clam sauce and cherry tomatoes; and spaghetti alla carbonara during the June 13 Cooking From Scratch series class Simple Pasta Dishes at the Sitka Kitch community rental commercial kitchen, located inside the First Presbyterian Church (505 Sawmill Creek Road). The students also received a recipe and tips on how to make a homemade macaroni and cheese dish (due to time constraints they didn’t actually make the dish), so they don’t have to rely on the chemical feast found in prepared mac and cheese mixes.

SampleBowlOfLinguineWithPestoAndClamSauceThis class was taught by Kathy Jones, the executive chef at the Westmark Hotel and Totem Square Inn, with assistance from her sous chef Barbara Palacios. It was focused on preparing simple pasta dishes to help people expand their culinary repertoire and extend their food budgets.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

PanOfCookedMeatballsWithMarinaraAlso, watch out for upcoming classes from Chef Kathy and Chef Barbara in late July (tentative topic is rabbit), August (tentative topic is quail) and September (tentative topic is mystery basket, bring in items from your garden, pantry or freezer and create a dish).

We’ll post more details on our website, our Facebook page, the Sitka Local Foods Network website and our EventSmart online registration website when they become available. When new classes are announced you can register on our EventSmart page, but you will pay at the class with cash or check (made out to Sitka Conservation Society). For more information about the Sitka Kitch, email sitkakitch@sitkawild.org.

A slideshow of images from the class is posted below.

This slideshow requires JavaScript.

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Spaghetti_alla_Carbonara

kitch_logo_mainWant to expand your culinary offerings beyond the simple, packaged macaroni and cheese you buy from the grocery store (eg, avoid the chemical feast)?

Join us from 6-8:30 p.m. on Monday, June 13, at the Sitka Kitch community rental commercial kitchen (inside First Presbyterian Church, 505 Sawmill Creek Road) as Westmark Hotel/Totem Square Inn Executive Chef Kathy Jones and Sous Chef Barbara Palacios teach a variety of simple pasta dishes as part of the Cooking From Scratch class series. In this class students will learn how to macaroni and cheese without a boxed mix; linguine with clams, grape tomatoes and basil pesto; spaghetti alla carbonara (spaghetti, eggs, bacon, pepper); and meatballs.

20130730-one-pot-wonders-clam-tomato-pastaThe cost of the class is $20, plus a food fee shared among the registered participants (about $15). Email sitkakitch@sitkawild.org for more information.

To register, go to the Sitka Kitch online registration page, and sign up. Registration closes at noon on Saturday, June 11, so the instructors can purchase supplies. This site link is for registration only. You will pay with cash or check (made out to Sitka Conservation Society) at the class. Even though you pay at the class, we need people to register through the site so we know how many people will be at the class. Email sitkakitch@sitkawild.org with questions.

Also, watch out for upcoming classes from Chef Kathy and Chef Barbara in late July (tentative topic is rabbit), August (tentative topic is quail) and September (tentative topic is mystery basket, bring in items from your garden, pantry or freezer and create a dish). We’ll post more details (here and on the Sitka Kitch page on Facebook) when plans are finalized.

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