November 22 @ 6:30 pm - 8:30 pm
With Chef Kara Garrett
Join other young adult cancer survivors around the table to share a delicious meal and good conversation in Smith Center’s Friendsgiving! Chef Kara will present traditional holiday flavors with a healthy spin in easy-to-follow recipes that can be used to impress friends & family. Hands-on demonstration will begin at 6:30pm to learn to make quick spelt dinner rolls and homemade flavored butter.
Menu items to include*:
Demo: Spelt rolls and hand-churned butter
Cornbread-Crusted Salmon with Sundried Tomato, Fennel & Sage Stuffing (gluten free)
Mac & UnCheese (vegan, gluten free)
Green Bean & Cucumber Miso Salad (vegan, gluten free)
Leek & Mushroom Stuffing (vegan, gluten free)
Garlic Mashed Cauliflower (vegan, gluten free)
Apple Pie & Vanilla Ice Cream (vegan)
Our quarterly supper club has a minimum of 6 and maximum of 16 participants. Please RSVP no later than Sunday, November 16th to confirm attendance. Partners/Caregivers are welcome to attend. BYOB. When registering, please indicate any guest(s) that will be joining you, and if you have any food restrictions or allergies. This meal will have vegan and gluten-free options.
*Note: Menu subject to changed based on attendee diet restrictions and/or product availability. This is not a hands-on cooking class. Meal will be prepped in advance and enjoyed around the table together; all recipes will be provided. If you are interested in preparing the dishes alongside Chef Kara, please contact us at firstname.lastname@example.org and we will put you in touch with her for scheduling.
About Chef Kara Garrett
Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.
Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.