With Laura Pole, RN, MSN, PCNS

Winter is a time for coming inside. . . huddling close together with family. . . also focusing on healing from within. Come see how the foods of Winter will warm you, replenish you, and help you create a body that is inhospitable to cancer. You will help Chef Laura prepare your meal and we’ll all sit down together to enjoy one of the greatest gifts of food – eating in good company!

Here’s what you’ll be creating: Moroccan Sweet Potato Lentil Soup; Citrus Kale Apple Salad; Millet Croquettes; Ginger Chocolate Custard. Is your mouth watering yet?

*Please Note: Every individual’s needs are unique. We aim to offer a variety of health-promoting options for each individual to consider, but do not prescribe the specific dietary content of any program for anyone.

Suggested donation: $25, includes a health-supportive meal and all recipes

Our programs are open to the community, and tailored to meet the needs of people affected by cancer. Classes and workshops are free or low cost on a pay-as-you-can basis, ensuring that our programs are accessible to everyone.


About Laura Pole

Laura Pole, RN, MSN, comes with a diverse educational background including a Masters degree in nursing, chef certification, and professional music training. For over 20 years, she has been merging her careers as a health supportive chef, professional musician, oncology clinical nurse specialist, and a palliative care educator. Laura serves Smith Center in several ways: Director of Nourishment Education Programs, Director of Professional Trainings in Culinary Translation and Co-Creator/Coordinator of Patient Navigation Trainings. Laura is also on faculty for the nationally acclaimed Cancer-Fighting Kitchen workshops.

with Chef Kara Garrett

A healthy diet doesn’t mean you always have to skip the dessert! Join Chef Kara to explore wholesome and nutritious holiday desserts to enjoy without the guilt. Learn about sugar’s impact on your body, how to make healthier sugar substitutes in your desserts, and participate in a hands-on baking class of delicious vegan recipes to share with your family & friends. This is a great introductory class for anyone interested in learning the basics of vegan and/or gluten-free baking recipes.

Topics we will cover:

  • Substituting refined sugar for more natural sources such as fruits, honey, maple syrup, succanat, and coconut sugar
  • Replacing eggs with flax/chia seeds, fruit puree, and other alternatives
  • Tips for selecting butter and dairy milk replacements
  • Tips for baking with gluten-free flour blends

Menu*:

  • Jam-Filled Rugelach
  • Cinnamon-Spiced Baked Apples
  • Gingerbread Cake
  • Cranberry-Walnut Scones
    *Menu subject to change based on ingredient availability and class size. All recipes will be vegan. Some recipes may contain gluten and/or nuts. Please alert us to any allergies when registering for the class.

This class is limited to 12 participants. Please sign up early to reserve your seat!


 

About Chef Kara

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.

With Chef Kara Garrett

Join other young adult cancer survivors around the table to share a delicious meal and good conversation at 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. Learn to make your own one-minute carrot cake in a mug and enjoy the following items:

Pear & Pomegranate Spinach Salad
Tofu Parm with Italian Roasted Spaghetti Squash
Mac & UnCheese
Maple Roasted Carrots with Golden Cashew Cream
One-Minute Carrot Cake

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 programs@smithcenter.org and we will put you in touch with her for scheduling.


 About Chef Kara Garrett

Kara Garrett Cancer Support Program Coordinator

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.

This event has been cancelled. Please check back for future events featuring Chef Gérard at Smith Center.

with Gérard Pangaud

Learn how to prepare a balanced and healthful menu using seasonal ingredients and enjoy a meal prepared for you by 3-Michelin star Chef Gérard Pangaud.

Menu items:

  • Butternut and celeriac soup
  • Cod with a marmalade of endives and citrus
  • Chocolate temptation

*Class is limited; please RSVP right away!


About Gérard Pangaud

A Brilliant Career

It’s no surprise that Gérard Pangaud excels in the art of cooking. Born in the suburbs of Paris, he grew up in a family where both his parents were very good cooks and appreciated fine dining.

After finishing high school, Gérard attended the Ecole Hoteliere of Paris, earning his Brevet of Technician and his Brevet of Technician Superior. Through the School of Restaurant and Hotel Administration at Cornell University, he also earned the equivalent of a US baccalaureate of science degree in hotel and restaurant management.

During his externship he worked for the five-star Royale Hotel in Deauville, at the Modern Hotel in St Jean de Luz, and at the three-star Grand Hotel in Paris. Afterwards, he worked for Master Chef Jo Rostang at La Bonne Auberge in Antibes, a three-star Michelin restaurant, and then at Troisgros in Roanne, also a three-star Michelin restaurant.

Gérard’s first position as Chef took place in Konstanz am Bodensee, Germany, at a fine French restaurant called Sankt Stefanskelle. He subsequently returned to Paris to become Chef at la Barriere de Vaugirard, one of three Barriere restaurants, the others being the Barriere de Clichy with Chef Guy Savoy and the other, Barriere Poquelin with Chef Bernard Loiseau.

Soon after, he opened Rue Montmartre, a small Parisian restaurant located next to the stock exchange. Within his first year of operation, he and the restaurant were awarded one Michelin star. In 1980, he moved his restaurant, renamed Gérard Pangaud, to Boulogne. Within a few months, he received two Michelin stars.

Not quite 28 years old, he was the youngest chef to be awarded two Michelin stars. In 1982, he was chosen by President Mitterand as Chef of the G-7 Conference held at Versailles, hosting such dignitaries as President Ronald Reagan, Prime Minister Margaret Thatcher, and Chancellor Helmut Schmidt.

Gérard moved to America in 1985. With the title of Executive Chef, he opened Aurora, an acclaimed New York restaurant designed by Milton Glaser. Under his guidance, the New York Times awarded the restaurant three stars and ranked it as one of New York’s top ten dining establishments.

Gérard is best known in the DC area for his innovative, yet elegant French cuisine, first at the Ritz-Carlton, then in his own restaurant – Gérard’s Place. Acclaimed since its opening in 1993, Gérard’s Place was consistently one of the highest rated restaurants, not only in Washington DC, but in the country, earning high praise from critics, congressmen, rock stars, heads of state, and movie stars alike.

For the last two years, and before becoming the Culinary Director for La Pasta, Gérard served as the Director of the Culinary Program at L’Academie de Cuisine, one of the top ten professional cooking schools in the country.

For five years, Gerard has worked as the corporate chef for Marriott International and Ritz-Carlton at Marriott HQ in Bethesda.

Gérard’s other interests include painting, traveling and working out. He is an avid golfer.

Awards:

  • 3 Michelin stars
  • 4 stars NY Times
  • 4 stars Washington Post
  • 4 stars Washington Magazine
  • Maitre Cuisinier de France
  • CMC
  • James Beard Award

This class is now full. Please call (202) 483-8600 or email programs@smithcenter.org to be added to the wait list.

with Chef Cathryn Pethick

Ayurveda considers Autumn to be a time of Vata dominance: a dry, cool, windy season. Deep internal nourishment at this time comes from a seasonal diet of substantive, warming whole foods and stimulating spices! This all-hands-on cooking class supports our essential needs for deep self-care and well-being with a menu of the best of fall’s harvest, sweet grains, legumes and warm spices. If you would like to bring your favorite chef knife and apron, please feel free!


Alaina Sadick, Smith Center Yoga for Cancer teacher

Cathryn Pethick, AYS, teaches yoga and Ayurveda in the Washington, DC metro area, and is a long-time professional chef. She is an Ayurveda Yoga Specialist through the Himalayan Institute, teaching the self-care basics of the traditional Indian science of Ayurveda and Ayurvedic cooking to groups and private clients. Since 1997, she has taught both traditional and gentle hatha yoga classes for adults and children, therapeutic classes for seniors and special-needs students, and restorative yoga. It is her deepest desire to offer tools that bring balance and well-being into the lives of those she touches.

With Laura Pole, RN, MSN, PCNS

I would like to personally dedicate this class in memory of our dear participant and friend Leah Fitchue, who did everything she did with gusto, including eating my food!

Getting well never tasted so good! 

Come savor together the last days of summer and celebrate your life, challenges and all, in a day filled with learning, cooking, eating and savoring in good company. Menu items to include grilled fish or tempeh tacos, watermelon gazpacho, fresh grilled peaches and more. Chef Laura awaits you in the Healing Kitchen to celebrate life with nourishment!

*Please Note: Every individual’s needs are unique. We aim to offer a variety of health-promoting options for each individual to consider, but do not prescribe the specific dietary content of any program for anyone.

Suggested donation: $25, includes a health-supportive meal and all recipes

Our programs are open to the community, and tailored to meet the needs of people affected by cancer. Classes and workshops are free or low cost on a pay-as-you-can basis, ensuring that our programs are accessible to everyone.

About Laura Pole

Laura Pole, RN, MSN, comes with a diverse educational background including a Masters degree in nursing, chef certification, and professional music training. For over 20 years, she has been merging her careers as a health supportive chef, professional musician, oncology clinical nurse specialist, and a palliative care educator. Laura serves Smith Center in several ways: Director of Nourishment Education Programs, Director of Professional Trainings in Culinary Translation and Co-Creator/Coordinator of Patient Navigation Trainings. Laura is also on faculty for the nationally acclaimed Cancer-Fighting Kitchen workshops.

Demystifying Plant-Based Protein

with Chef Kara Garrett

A good cancer-fighting diet utilizes plant-based protein sources, but it can often be confusing to know how to integrate them into your meals. Join Chef Kara to sample a variety of protein sources, such as tofu, tempeh, seitan and beans, learn preparation tips, and participate in a simple hands-on session as we prepare a delicious vegan lunch to enjoy together.

Please register by July 11th–Class is now full! Hope you can join us for our next class.

If you would like to be added to a waitlist please email: lauraf@smithcenter.org. Thank you!

Menu:

  • Mediterranean White Bean Dip 
  • Almond Gazpacho
  • Pesto Flatbread with Italian Tempeh & Mushrooms
  • Chickpea Caesar Salad
  • Quinoa & Lentil Curry With Crispy Tofu
  • Indian-Style Grilled Seitan Kabobs
  • 5-Minute Nut Crust with Seasonal Fruit Compote

About Chef Kara

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.

 

 

With Laura Pole, RN, MSN, PCNS

Getting well never tasted so good! 

Now it’s your turn to pick the topics around healthy nourishment that you’d like Chef Laura to “riff”  on!  She’d also love you to challenge her to design, on the spot, custom menus to work around your biggest cooking/eating challenges.  Chef Laura will prepare lunch—-maybe even an ” Iron Chef” challenge where you tell her what you’d like to see her do with the ingredients in the bountiful Smith Center pantry and the local Farmer Market! Come with your questions, challenge, curiosity, playfulness, and appetite!

Chef Laura will be shopping at the U Street Farmer’s Market, located on the corner of 14th & U Streets NW, prior to class. Those interested can meet her at 9:00am on Saturday morning for a tour of the market and talk about choosing seasonal foods.

*Please Note: Every individual’s needs are unique. We aim to offer a variety of health-promoting options for each individual to consider, but do not prescribe the specific dietary content of any program for anyone.

Suggested donation: $25, includes a health-supportive meal and all recipes

Our programs are open to the community, and tailored to meet the needs of people affected by cancer. Classes and workshops are free or low cost on a pay-as-you-can basis, ensuring that our programs are accessible to everyone.

About Laura Pole

Laura Pole, RN, MSN, comes with a diverse educational background including a Masters degree in nursing, chef certification, and professional music training. For over 20 years, she has been merging her careers as a health supportive chef, professional musician, oncology clinical nurse specialist, and a palliative care educator. Laura serves Smith Center in several ways: Director of Nourishment Education Programs, Director of Professional Trainings in Culinary Translation and Co-Creator/Coordinator of Patient Navigation Trainings. Laura is also on faculty for the nationally acclaimed Cancer-Fighting Kitchen workshops.

with Chef Cathryn Pethick

Abundance, bounty, new growth: With the rise of Spring, our fresh food choices expand as the Spring markets fill with the season’s best offerings. It is worth the time it takes to nourish our bodies well, and the simple pleasure of freshly-made food, vibrant, beautiful and a joy to see and taste, gives healing to body and soul. From an Ayurvedic perspective, we will emphasize the specific food tastes and preparation methods that serve to balance us best as we move from the Spring season toward Summer.


 

Alaina Sadick, Smith Center Yoga for Cancer teacher

Cathryn Pethick, AYS, teaches yoga and Ayurveda in the Washington, DC metro area, and is a long-time professional chef. She is an Ayurveda Yoga Specialist through the Himalayan Institute, teaching the self-care basics of the traditional Indian science of Ayurveda and Ayurvedic cooking to groups and private clients. Since 1997, she has taught both traditional and gentle hatha yoga classes for adults and children, therapeutic classes for seniors and special-needs students, and restorative yoga. It is her deepest desire to offer tools that bring balance and well-being into the lives of those she touches.

This class is full. Please contact us at programs@smithcenter.org or 202.483.8600 to be added to wait list.

With Laura Pole, RN, MSN PCNS

Come in from the cold and warm up in Chef Laura’s healing kitchen.  You’ll learn how to prepare delicious nourishing soups and stews using warming winter vegetables, beans and grains.  And how about a citrus fennel salad and spiced muffins to turn up the yum?  Finally, enjoy eating your meal in each other’s warming company!

*Please Note: Every individual’s needs are unique. We aim to offer a variety of health-promoting options for each individual to consider, but do not prescribe the specific dietary content of any program for anyone.

Suggested donation: $35, includes a health-supportive meal and all recipes.

Our programs are open to the community and tailored to meet the needs of people affected by cancer. Classes and workshops are free or low cost on a pay-as-you-can basis, ensuring that our programs are accessible to everyone.

About Laura Pole

Laura Pole, RN, MSN, comes with a diverse educational background including a Masters degree in nursing, chef certification, and professional music training. For over 20 years, she has been merging her careers as a health supportive chef, professional musician, oncology clinical nurse specialist, and a palliative care educator. Laura serves Smith Center in several ways: Director of Nourishment Education Programs, Director of Professional Trainings in Culinary Translation and Co-Creator/Coordinator of Patient Navigation Trainings. Laura is also on faculty for the nationally acclaimed Cancer-Fighting Kitchen workshops.