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Gluten-free cooking doesn’t need to be intimidating! Step into a hands-on spring cooking class where you’ll learn how to make gluten-free alternatives to classic kitchen staples — dishes that are fresh, flavorful, and full of technique. Discover how to achieve crispy textures with sesame seeds and gluten-free “panko” in the chicken, and how to work with oat and almond flours to create a tender, moist orange zucchini cake. We’ll also explore how to transform the cake into a seasonal staple by swapping flavors — think lemon poppy, or blueberry zucchini.Menu:
Housemade Seed Crackers with Butternut Squash Hummus
Sesame + Panko Crusted Chicken with Baby Potatoes and Lemon Greens
Orange Zucchini Cake with Apricot Glaze
Our classes are designed to be fun, relaxed, and social. Bring a friend or make some new ones in class! BYOB — sip something you love while you cook, laugh, and learn. You’ll leave with hands-on experience, practical gluten-free cooking techniques, and recipes you’ll want to make again and again.
*This class is BYOB and guests over the age of 21 are invited to bring their drink of choice to enjoy during the class.
Please note this class is entirely gluten free. We are not able to accommodate vegan or dairy free requests for this particular class.
Chef Jennie is a Hudson Valley–based chef passionate about bringing people back to real, nourishing food that’s just as delicious as it is wholesome. Trained at Le Cordon Bleu and the Institute for Integrative Nutrition, her cooking is inspired by seasonal, farm-fresh ingredients and thoughtful attention to detail. She offers local meal prep services, hands-on cooking classes, and intimate four-course private dinners—crafted with care, creativity, and a deep love for the culinary craft. @itsjennieskitchen
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