with Chef Cathryn Pethick

For wellness, healthy digestion is Ayurveda’s most fundamental healing tool. We’ll explore which foods and cooking methods will help us support and nourish our bodies and minds best (sattva, or equilibrium) as we cycle into summer,         inspired by the opulent abundance that fills our farm markets to the kitchen to your long summer days, and learn Ayurvedic principles as we go. Recipes and resources will be provided; come with your favorite kitchen knife and apron!

Suggested Donation: $25

 

About Cathryn Pethick

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 event has been postponed. Please check back for a new scheduled date.

with Chef Laura Pole

Are you or your loved one living with esophageal cancer and the eating challenges that come with it? Are you confused by all the dietary advice? If so, come join chef and oncology nurse, Laura Pole, and learn how to translate your diet prescription into tasty healthy food that you can actually enjoy eating. In addition to preparing and eating delicious food together, Chef Laura guarantees we’ll have fun!

 

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.

This program has been postponed, in conjunction with the program Self-Care is Not Selfish: 5 Health Habits to Help You Thrive. Please check back for future dates.

with Janice Levitt

REVITALIZE Whole Food Spring Cleanse

April 19-May 2

Take your knowledge about healthy eating and put it into practice in your own kitchen in this fully supported 14-day clean eating program emphasizing seasonal, natural, whole food cooking.

So many of you are trying to eat more wisely. It’s not easy to change habits: how you shop, what you habitually snack on, what’s in your fridge, what you prepare for dinner. Join us for this 14-day clean eating program that will help you put healthy habits into practice at home in your own kitchen.
You’ll prepare delicious, healthy meals with fresh, seasonal whole foods. You’ll increase your energy, improve your digestion, support your immune system, and feel good knowing you’re fueling yourself with nourishing food and extra self-care. Receive daily encouragement and support via email and a closed Facebook group from health coach Janice Levitt throughout the program, as well as recipes, guidebook, and a done-for-you shopping list so you know exactly what to do. Say goodbye to sugar cravings and discover how good you can feel with the healing power of whole foods. Learn more and register by April 11.

Fee: $129 

You can learn more about this program and register here:  REVITALIZE Spring Whole Food Cleanse. Please register for this program by Saturday, April 11, as all materials will be sent out on that day, giving you a week to read, shop, and prepare before the clean eating program begins on April 19.  By registering through this special link, a portion of the proceeds will benefit Smith Center for Healing and the Arts.

 

About Janice Levitt

Janice Levitt, Integrative Nutrition Health Coach, EML, CHHC, is passionate about helping people to feel vibrant and radiant through whole foods nutrition, a clean lifestyle, and radical self-care. She offers transformational individual and group health coaching programs and four seasonal cleanses, working holistically to support people body, mind, and spirit. She loves guiding people to listen to their body’s messages, find balance, increase energy, lose weight, reduce stress, improve digestion, cook delicious food, or manage chronic illness through making gradual nutrition and lifestyle changes. She also specializes in supporting with people with nutrition and lifestyle changes for thyroid and autoimmune conditions and hormone balance. Janice lives in Takoma Park, MD with her husband Dan and their organic garden. Her favorite room in the house is the kitchen!

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

with Laura Pole, RN, MSN, PCNS

Winter is a good time for treating yourself to some healthy pleasures. including eating delicious cozy winter foods. Brilliant winter squashes and root veggies, gorgeous greens and dark chocolate will make their way into the pots, pans, your plate, over your taste buds and into your happy bell. We’ll savor all this in each other’s good company. Join Chef Laura in this invitation to “feel good”.

*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.

This class is now full. Please reach out to programs@smithcenter.org or (202) 483-8600 to be added to the waitlist.

with Chef Kara Garrett

Join other young adult cancer survivors around the table to share a delicious meal and good conversation. Partners/Caregivers are welcome to attend. BYOB.

Our quarterly supper club has a minimum of 6 and maximum of 16 participants. Please RSVP no later than Sunday, February 2nd 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 class is now full. Please check back at a later date for a similar program.

with Chef Kara Garrett

Start out the new year on a healthy note! Learn tips to make weekly meal planning easier and together we will prepare simple make-ahead and easy-to-reheat meals for the week.

We will prepare 4 dishes together and you will take home individual portions of each to enjoy for your lunch or dinner. Please bring your preferred reusable storage containers. 

Menu items will include:

  • Zesty Veggie & Black Bean Enchiladas 
  • Vegan Homestyle Lasanga
  • Meditteranean Grain Bowl with Baked Falafel
  • Tuscan Vegetable Soup

When registering, please indicate any guest(s) that will be joining you, and if you have any food restrictions or allergies. All items will be vegan, gluten-free and soy-free. 

This class is limited to 10 participants. Be sure to sign up early!

Suggested Donation: $25

 

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.

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.

This class is now full. Please call (202) 483-8600 for any inquiries.

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.

Suggested Donation: $25

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


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.

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