Category Archives: Classes & Workshops

FULL DAY HEALTH CONFERENCE featuring Sally Fallon!

happy people
We are HAPPY because we eat lots of HEALTHY saturated animal fats!

The Chester County,  PA Chapter of W.A.P.F is hosting a FULL DAY HEALTH CONFERENCE featuring Sally Fallon.

I have included the information below and would appreciate it if you could share this information.

Bottom Line Wellness: A Real Food/Real Health Conference will take place at the Kimberton Waldorf School, 410 West Seven Stars Rd., Phoenixville, PA,

Saturday, July 12 from 10 a.m. to 5 p.m.

Sponsored by local chapters of the Weston A. Price Foundation (WAPF) and GMO-Free PA, the conference will feature: WAPF Founder/President Sally Fallon Morell, on “Nourishing Traditional Diets”; Dr. Ella McElwee on “Food As Medicine” and Allan Streiff on “Restoring Our Soils.”

The fee for the full-day conference including lunch and snacks is $35 per person, $60 for couples.

Register online at : https://www.eventbrite.com/e/bottom-line-wellness-a-real-food-real-health-conference-tickets-7219253983.

For information call Annmarie Cantrell at ambutera@verizon.net

You can bet I’ll be there!

~ Chef Lynda

“Let food be thy medicine; and medicine be thy food.” Hippocrates

The FRENCH Would Be Mortified!!!

French_crepesLast night’s French Crepe-fest was very captivating! Why is it that cooking seems to bring out the competitiveness in so many? Is it the creativity or the learning-curve at which people become competent?

It was delightfully fun as silky batter was being poured into rotating ‘hot’ pans over flames (that sometimes didn’t cooperate as expected) and the perfume of browned butter and vanilla wafted through the entire building, causing hungry people [trying to exercise in the gym] to become distracted by the aroma of cooking crepes. Stacks of ‘artisan’ crepes appeared as proficiency grew with each effort.

And then the tasting began……smooth cream slid across your tongue bringing a bright kiss of fresh herbs and lemon,  smoky salmon and the crisp crunch of spinach and tender asparagus exploded and delighted taste-buds.  But wait? Does one crepe taste better than the other? People began to notice that the grain-free PALEO crepe had more of a distinct sweetness and a melting tender mouth feel than the traditional French crepe that half the class made! Can we say this out loud? Won’t we get into trouble? Is messing with TRADITION even permitted? Such wickedness!!!!

Well…the votes were audible and undeniable and class participants went home clutching their recipes and proudly carrying plates full of their creations to show their families.

Note: If I owned a market that stocks green plantains in the area; I would probably double up on next week’s order!

OLYMPUS DIGITAL CAMERA
Cheers! Chef Lynda Moulton

 

 

Happy cooking COMPETENT CREPE MAKERS of Rockville!!!

~Chef Lynda

French Crepes Hands-On Workshop – April 24th, 2014

Paris
Springtime in Paris

 

FRENCH CREPES

Think of crepes as paper-thin pancakes. Honestly? They’re as easy to make as any Saturday morning flapjacks!

Come and learn the technique from Chef Lynda on April 24th from 7-9 PM.

A gluten-free, Paleo crepe will also be taught at this workshop in addition to traditional French wheat flour crepes. Filling-wise, anything goes for the filling, sweet or savory, but a springtime filling of smoked salmon and asparagus is especially delicious.

Ages 18+

Register at the Senior Center, Swim Center, or City Hall. Or FAX your payment information and the registration Form to 240-314-8659. The activity number is #46794. You can download a registration form from the link below.

Registration Form:  http://www.rockvillemd.gov/DocumentCenter/View/7115

Class #46794     Thursday, 4/24/2014     7-9PM    

Course Fee:  $29 (or $25 for Rockville Residents) payable to the City of Rockville.

Notice:   There is a $20 supply fee is payable the night of the workshop.