Food As Medicine is a new series of cooking classes for adults we are excited to offer. In partnership with with Ardmore Institute of Health we are able to help individuals navigate the crossroads of cooking & eating with optimal health. Our resident Chef Jeff King is joined by Dr. Ryan Arnold who is available to answer questions and lead the conversations surrounding our health, common myths and a whole lot of truths. Along with our Apples to Zucchini Chefs and Culinary Educators, class participants jump right into the prepping and cooking of each class meal. We focus on a themed menu and take everyone on a journey from wine, appetizers, meals, sides and desserts. We sit down to enjoy the meal together and take home recipes and ingredients to prepare the meal again at home. It’s informative, educational, delicious and a whole lot of fun!

Food As Medicine

Nancy Martz-Executive Director

THE BEST OF THE CULINARY INSTITUTE OF AMERICA —Part II

 Welcome to the 8th session of our popular Food As Medicine cooking series. We’ve "visited" Japan, France, Ikaria, Thailand, Vietnam, Italy, and other Blue Zones around the world as inspiration for our flavorful and diverse menus. For Session 8 we take our inspiration from closer to home: Recipes from the venerable Culinary Institute of America in the Napa Valley. Once a year, the CIA hosts Harvard Public School of Medicine’s Healthy Kitchens, Healthy Lives conference where, as you might imagine, nutritious food is front, center, and everywhere in between.

 The focus of the conference: Flavorful, plant-forward, sustainably-sourced food that pleases the palate and nourishes the body and soul - and teaches us that food truly can be the best medicine. In February, AtoZ staff returned (for the third time!) to the CIA and learned so much about the state of America’s health; took hands-on cooking classes from the CIA's amazing chefs; tasted dozens and dozens of different foods; and went home with 250+ recipes of the CIA’s most delicious dishes, and we will feature the best of them in this session. 

Class dates are as follows:
May 21 6:00-8:30

May 28 6:00-8:30

June 4 6:00-8:30

June 11 6:00-8:30

Please wear closed-toed shoes, as we will be in a commercial kitchen.

Total Number of Participants - 12

*  Cost for the four classes which are subsidized by the Ardmore Institute are $350 per student. Partial scholarships are available upon request.

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Who are the classes designed for?

• Any adult who wants to learn cooking skills and nutritional knowledge so they can make healthy food at home for themselves and their family.

• For people seeking to improve heart health, lose weight, are pre-diabetic or want to reduce diabetes symptoms, suffer autoimmune disease, improve brain or gut health.

• For those who want to join a community of people who will support each other in their journey to a healthier lifestyle.

Apples to Zucchini is a member of the Teaching Kitchen Collaborative.