Intervale Cooking Series: Eat Without Heat

This class is SOLD-OUT

Join food writer Melissa Pasanen to learn tips and tricks for cooking when you just can’t bear to turn on the oven or stove. In the beautiful outdoor cooking space of the Intervale Center, we’ll prepare and enjoy a meal of couscous and salmon-stuffed tomatoes (vegetarian version also available) and learn how to have a few easy summer standbys that can be pulled together with a quick chop, soak, thaw or buzz in the blender—no heat allowed. Melissa has worked as a food and agriculture journalist and cookbook author for close to 20 years. She currently writes for the food section of Vermont’s alt-weekly, Seven Days. Prior to that, she was food editor for Vermont Life magazine and a regular contributor to the Burlington Free Press. She has authored or co-authored three cookbooks of which The Little Local Vermont Cookbook (W.W.Norton, 2020) is her latest. Her work has been published in The New York Times, USA Today, Saveur, EatingWell, and on Foodnetwork.com, among many others.

This class will be held outdoors, so please wear close-toed shoes and appropriate layers. Face coverings and social distancing practices are mandatory.