A hands-on cooking class culminating in dinner served with a glass of wine.
'Tis the season to enjoy the best of the Fall harvest, and consequently pack your fridge with the tasty remnants of a great dinner party. Elise will teach you how to reuse and repurpose these remnants to create another equally delicious fall meal, and kiss those moldy tupperwares goodbye forever! Besides these tasty recipes designed to help you this upcoming party season, she'll share tips to keep food from the compost bin. Come to join 18 Reasons and StopWaste in the fight against food waste, and the fight for free space in your refrigerator!
Kale Salad with carrot top chimichurri dressing
Bacon maple roasted brussels sprouts
Potato and leek soup
Roasted pork loin with a 'charcuterie scraps' mostarda
Born and raised in Colorado, Elise Hayashi grew up in a family where knowing how to use a paring knife was more important than riding a bicycle. This sparked her passion for food and cooking at an early age, and she enthusiastically relocated to the Bay Area to study nutrition science at UC Berkeley. Outside of the classroom, Elise helped implement childhood obesity and exercise research, and worked as a pastry assistant to fill her free time with galettes and mousses. She also broadened her experience with food by studying and cooking her way through the Mediterranean diet in Italy, and working on an organic farm in Japan. Now, she is excited to merge her gastronomic backgrounds to share her love of food with the 18 Reasons community. During the rare moments when she is not eating, Elise can be found trying out new sports, playing and listening to live music, or wandering the aisles of grocery stores and farmers' markets.