They may be humble and inexpensive, but using a variety of beans and legumes in everyday menus will have a big pay off in nutrition, variety and flavor. Students will learn how to use dried, canned and fresh beans of all types to enhance menus, while boosting their budgets as well.
This culinary class is part of the World Kitchen Series. Classes begin promptly. Please wear appropriate clothing and non-skid shoes; bring an apron if desired. Pre-registration is required and can be made online, by phone or in person. Call the hotline at 312-742-TIXS or visit the box office located at 66 E. Randolph St.
Dates:
Jan 21, 2010
Hours:
6-8:30pm
Location:
Gallery 37 for the Arts
66 E. Randolph St.
Chicago, IL 60602
They may be humble and inexpensive, but using a variety of beans and legumes in everyday menus will have a big pay off in nutrition, variety and flavor. Students will learn how to use dried, canned and fresh beans of all types to enhance menus, while boosting their budgets as well.
