In partnership with the UT Culinary Institute, Be Well is happy to announce the sponsorship of a series of healthy cooking classes. The classes are offered to UT employees free of charge to educate the community and share new and healthy culinary tips. Unless otherwise noted, classes are held at the UT Visitor’s Center.
Class spaces are very limited so registration is on a first come, first serve basis until all available spots are filled. Available classes are listed below. Registrations will open 3 weeks before the class time.
CLICK HERE to register for the Be Well Healthy Cooking Classes.
Join Chef Beth LaFontaine in the kitchen for a hands on cooking experience. We’re all looking for new tasty but healthy recipes and ways to make some of our favorite dishes leaner. Beth will walk you through the steps for making a delicious Cheesy White Chicken and Spinach Lasagna. You’ll learn about quinoa and what makes it such a valuable ingredient and how to incorporate it into a quinoa salad with broccoli and how to utilize in season apples to make a refreshing light Rustic Apple Galette for dessert
Entertaining for any occasion will be a hit with these easy, tasty recipes. Great for tailgating or for an impressive Holiday spread.
In this hands on class you will learn tips to turn your menu into a guilt free trip.
Donna will prepare a lite version of the traditional charcuterie for you to enjoy. Other menu items will include: Cheesy chicken spinach Stromboli ring; Cowboy caviar; Basil, tomato and goat cheese tarts; Spicy beef canapes with mango salsa.
Chef: Donna Parang
In this hands on class you will experience the best of plant based food preparation. Kale & Menu: White Bean Artichoke Dip; Seitan Roast Stuffed with Shiitake Mushrooms & Leeks; Roasted Acorn Squash, Carrots & Brussels Sprouts; Cheesy Vegan Broccoli Quinoa Casserole; Creamer Mashed Potatoes with Sage Gravy; Vegan Pumpkin Cake with Cinnamon Maple Buttercream Frosting.
Chef: Jason Dean