BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
PRODID:iCalendar-Ruby
BEGIN:VEVENT
CATEGORIES:Class/Seminar
DESCRIPTION:Co-sponsored by Stanford Residential and Dining Enterprises\n\n
 Join us for a hands-on cooking class and discover how to leverage cultural 
 flavors from around the world to create delicious plant forward dishes. You
  will learn exciting ways to spice up staple plant-based proteins like temp
 eh\, tofu\, and yuba and gain the skills you need to blanch vegetables like
  a pro. Our menu will include an Indonesian bean tempe orek\, red lentil da
 hl from India\, and sweet potatoes bravas and chickpea potato spinach stew 
 from Spain.\n\nYou will also learn about the many health benefits of a fibe
 r rich\, plant forward diet and walk away with simple strategies to add mor
 e fiber into your daily meals.\n\nThe class will take place on campus in th
 e beautiful RD&E Teaching Kitchen at the Escondido Village Graduate Residen
 ces. Due to limited capacity\, this class will be capped at 16 participants
 \, so register soon to secure your spot.\n\nThis is an in-person class and 
 will not be recorded. Attendance at the live session is required to receive
  incentive points.\n\nRequest disability accommodations and access info.\n\
 nInstructors: Andrew Mayne has been working at Stanford for almost 20 years
  for Residential and Dining Enterprises\, leading the culinary team in Stan
 ford Catering. He has presented at the Culinary Institute of America and th
 e Stanford Food Institute on the benefits of fermented foods. He trained as
  a chef in New Zealand and completed the London-based City and Guilds Culin
 ary Training Program.\n\nTerry Braggs is the executive chef of student food
  experiences at Stanford Residential and Dining Enterprises and leads the R
 D&E teaching kitchen. He honed his craft in East Bay top-rated restaurants 
 such as Chevalier and Va De Vi\, and his culinary prowess has earned him mu
 ltiple accolades and featured articles in Essence and Entrepreneurial Chef 
 magazines.\n\nClass details are subject to change.
DTEND:20250503T020000Z
DTSTAMP:20260417T125225Z
DTSTART:20250503T000000Z
GEO:37.426988;-122.157362
LOCATION:
SEQUENCE:0
SUMMARY:A World of Fibrous Flavors - In-person Cooking Class
UID:tag:localist.com\,2008:EventInstance_49053084752326
URL:https://events.stanford.edu/event/a-world-of-fibrous-flavors-in-person-
 cooking-class
END:VEVENT
END:VCALENDAR