Framingham State Unveils Public Cooking Workshops

FRAMINGHAM – Framingham State University is launching fun hands-on workshops led by Food and Nutrition Department faculty and featuring the University’s Sodexo Dining Services Executive Chef Timothy Hurton this fall.

The workshops, called FSU Cooks, are designed for cooks of all levels.

The fall workshops will feature many ‘brainy’ foods which have been shown to help improve memory and encourage brain health as you age.

All workshops will take place on Friday nights from 6 to 9 at the University

The cost is $35 per workshop.

Registration is required and space is limited.

All recipes include common cooking and baking ingredients that may or may not be specified in the class description including various fruits, vegetables, nuts and legumes, meats, fish and shellfish, dairy products, eggs, wheat flours, and herbs and spices.

To register for a culinary nutrition workshop please click here.

A non-refundable payment is due at the time of registration.

For additional information please email fsucooks@framingham.edu

Below is more details on the four workshops.


Wheat IconIt’s Raining Grains! – October 5

FSU Cooks is cooking up some fun and it’s raining grains in our kitchen.  Come learn about the power of whole grains. Compare the differences between whole, enriched, and refined grains.  See how what’s old is new again when it comes to Ancient Grains. Take the pressure off of cooking whole grains with tips on how to make whole grains easy, fast and delicious.  Then cook up a variety of recipes featuring whole grains, celebrate your culinary accomplishments, and eat your creations.

 In this fun hands-on workshop you will:

  • Discuss what makes whole grains such an important part of a sound mind in a sound body
  • Compare the difference between whole, enriched, and refined grain
  • Review tips for making healthy whole grain selections in the grocery store
  • Observe a variety of cooking techniques to make whole grains easy, fast, and delicious
  • Prepare a variety of recipes featuring easy and delicious whole grains
  • Eat your creations!

Greens with Envy IconGreens with Envy! – October 26

FSU Cooks is green with envy in the kitchen as we cook up some fun with leafy greens. Come learn how to prepare these delicious and oh so nutritious ‘brainy’ treats that will make your family and friends greens with envy!  Get some tips on buying fresh, frozen and even canned leafy greens.  See how organic and non-organic produce stacks up and roll-up your sleeves as we talk about the importance of good food safety practices when it comes to these leafy wonders.  Then cook up some easy, fast and delicious recipes, sure to give everyone salad envy, celebrate your culinary accomplishments, and eat your creations.

In this fun hands-on workshop you will:

  • Discuss what makes leafy greens such an important part of a sound mind in a sound body
  • Compare the difference between fresh, frozen, and canned leafy greens
  • Review the difference between organic and conventionally produced produce and get some tips on making the right choice for you
  • Demonstrate good food safety practices when handling produce
  • Prepare a variety of recipes featuring leafy greens that will give your family salad envy
  • Eat your creations!

Nothing Fishy IconNothing Fishy About Fish! – November 9

FSU Cooks is cooking up some fun with fish in our kitchen.  Fish is a nutritional gift from the sea, but knowing which fish are sustainable sourced and are best for your health and budget can be fishy indeed!  Swim on over to our kitchen to learn some tips for selecting and preparing healthy brain boosting fish varieties that won’t leave you fishing for answers.  Put your knowledge to work and cook up a variety of simple and delicious recipes, celebrate your culinary accomplishments, and eat your creations.

In this fun hands-on workshop you will:

  • Discuss why fish is such an important part of a sound mind in a sound body (OMG – it’s the Omega 3’s)
  • Examine the difference between eating fatty fish and taking supplements
  • Identify what sustainable fish practices means and what to look for to identify sustainable fish in the grocery store
  • Review tips for making safe and tasty fish selections that won’t drain your wallet
  • Observe a variety of cooking techniques that will make delicious and nutritious your new fish vocabulary
  • Prepare a variety of seafood recipes that will have everyone swimming towards the dinner table
  • Eat your creations!

Spice IconSpice Up Your Cooking – December 7

FSU Cooks is spicing things up in our kitchen.  Herbs and spices are a terrific way to sprinkle in flavor while reducing sodium and fat.  But there’s more to herbs and spices then parsley, sage, rosemary, and thyme (although we like these too)!  Come learn about the potential ‘brainy’ health benefits of a variety of herbs and spices including cumin, turmeric, cinnamon, and more.  Cook up some simple and flavorful recipes that will impress the most sensitive of palettes, celebrate your culinary accomplishments and eat your creations.

In this fun hands-on workshop you will:

  • Discuss the role of spices in a healthy diet and see how they can be part of a sound mind in a sound body
  • See and taste how spices can help boost flavor while reducing sodium and fat
  • Demonstrate good measuring techniques and create some easy and delicious spice blends(spices are powerful so don’t heap it on)
  • Prepare a variety of recipes featuring herbs and spices that will please the whole family
  • Eat your creations!

Framingham Source Editor Susan Petroni

Susan Petroni Framingham Source Editor Email: editor@FraminghamSource.com Phone: 508-315-7176

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