with Chef Kara Garrett

Join other young adult cancer survivors for a gathering of friends around the table to share a passion for eating a delicious, healthy meal and good conversation. Partners/Caregivers are welcome to attend. BYOB.

We’ll kick off the summer season by grilling handmade pizzas at our outdoor BBQ party. Homemade pizza dough will be ready for you to roll out and assemble your pizza with a variety of seasonal toppings. A bright summer salad and homemade ice cream will also be on the menu.

Please indicate when registering if you prefer gluten-free and/or dairy-free options.

The supper club will have a minimum of 6 and maximum of 14 participants. Please RSVP no later than Monday, May 27th to confirm attendance. When registering, please indicate any guest(s) that will be joining you, and if you have any food restrictions or allergies.

 About Chef Kara

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 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.

With Chef Kara Garrett

This two-part class is an introduction to food choices that are shown to reduce cancer risk and improve health.

Session 1 from 11:00am – 1:30pm will consist of a lecture, cooking demonstration by Chef Kara and we will enjoy a healthy lunch together. 

Session 2 from 2:00-4:30pm will be a hands-on meal preparation cooking class. We will prepare and serve a 3-course cancer-fighting meal for the Young Adult Cancer Support Group that takes place at 5:00pm. You will also be provided with storage containers to enjoy the meal. 

Suggested donation for 1 session: $25, includes a full meal and all recipes.

Suggested donation for both sessions: $40, includes 2 meals and all recipes.

This series is made possible by a grant received from the Wawa Foundation.

*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.

If you would like to register and are unable to make a donation at this time, or would like to donate at a later date, please call us at 202.483.8600 or email programs@smithcenter.org to secure your seat. 

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 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.

We’re sorry, but the program is now full. If you have questions please contact Lindsey at 202-483-8600.

Presented by To Eat or Not to Eat Artists Elsabe Dixon and Maria Karametou

ELSABE DIXON

Bread

Process, bake and taste your own bread, and take home the ancient secrets of live yeast captured in the air; share narratives and call up forgotten memories that will create meaning during the process.

The Great Harvest Bread Company preparing the best GMO free ingredients available will provide the dough. Loaves will be baked during the workshop in the Smith Center for Healing and the Arts Kitchen and can be taken home along with a bread-starter, which will enable further baking.

Beeswax Food Wrap

Create your own beeswax food-wrap with organic dye, beeswax and cotton fabric. Take home your “alternative to plastic” bees wax food wrap and contribute to the non-toxic food storage revival.

MARIA KARAMETOU

Tzaztiki

Maria will prepare this authentic Greek yogurt recipe to be enjoyed along with the bread participants will bake.

Enrollment space is limited and we expect this workshop to fill quickly,  so register early to guarantee your place! To RSVP, please click the link at the top of this page, call 202.483.8600 or email Lindsey@smithcenter.org.

Online Registration for this program is closed. Please call 202.483.8600 or email programs@smithcenter.org to inquire about attending.

With Chef Kara Garrett

Join other young adult cancer survivors around the table to share a delicious meal and good conversation. We’ll make Brazilian tapioca crepes together and enjoy a Carnival-inspired meal.

Partners/Caregivers are welcome to attend. BYOB.

Menu items will include:

  • Demo & Participatory Dish: Sweet Tapioca Crepes with Vegan Condensed “Milk”
  • Smoky Squash & Pineapple
  • Salada de Palmitos
  • Vegan Feijoada
  • Warm Quinoa Salad

Our quarterly supper club has a minimum of 6 and a maximum of 16 participants. Please RSVP no later than Sunday, February 17th 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.

20

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.