The 4-week 101 course (Wednesday, October 5, Thursdays, October 13 & 20, Tuesday, October 25, 6:30-8:30pm) will teach guests the basics of kitchen safety, culinary equipment, knife skills, and some foundational preparation techniques using local and seasonal whole foods while learning about the various nutritional benefits of eating unprocessed foods. Recipes will include sweet potato or winter squash ginger soup, winter farro soup, rainbow kale salad with Asian dressing, greens and cheese frittata, red bean patties with yogurt herb sauce, roasted beet and goat cheese salad, winter squash morning glory muffin, and so much more! Allergens include: dairy, eggs, nuts/seeds, wheat.

Throughout this class guests will gain hands-on experience while increasing their culinary skills and confidence in making delicious meals. Chef Andrea will provide education as well as motivation so that guests with any amount of culinary experience feel inspired to share their new culinary education as they go forth to cook for family and friends. Whether you are a newer cook or just want to enhance your skills, you will take home a wealth of knowledge that will be useful for years to come. Cooking is an experience, not just a meal, and we look forward to sharing this culinary experience with you!

Andrea Roelen

We are thrilled to have Andrea Roelen on our culinary education team. Andrea comes to us with a plethora of teaching experience in several fields. With a Master’s degree in Genetics and Cell Biology, Andrea has taught Anatomy and Physiology at the college level and currently substitutes K-12 in the Northshore School District where she most enjoys teaching science and PE.
Recently, Andrea has combined her passion for cooking and education by creating and implementing cooking classes to eager chefs of all ages. Andrea has cooked all her life with inspiration from family and friends. She has traveled extensively and taken cooking classes from cooks and chefs around the world, including Italy, Peru, Thailand, and India.
Andrea’s simple teaching philosophy is that cooking should be reasonable, feasible, healthy, and fun. The process of making great meals is not just about putting food on a plate, but about creating an opportunity to learn lifelong culinary skills, experiencing the amazement of how fantastic fresh, seasonal food can taste, and developing community around sharing that meal. Andrea is excited to be a part of the 21 Acres team and looks forward to having you in one of her classes.

Registration is required in advance for culinary programs. All proceeds benefit educational programming at 21 Acres and initiatives related to accelerating social change toward more sustainable ways of growing, eating and living that protect the environment while supporting a better quality of life.

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