Live Online Events

Bring your best food and nutrition questions for Dr. Scott Stoll as he joins us for an hour of Ask a Doctor!

Join Vegan Pastry Chef Fran Costigan in a conversation with award-winning Chef and Baker Carolina Molea. Fran and Carolina will discuss both vegan desserts and getting started in the culinary world with your own brand and your own voice.

Join Chef Eric Wynkoop in a discussion of food safety and sanitation. We will highlight best practice related to storage, re-heating, and shelf-life of foods. The discussion will also highlight the most common culprits of foodborne illness.

Bring your best food and nutrition questions for Dr. Scott Stoll as he joins us for an hour of Ask a Doctor!

Join Vegan Pastry Chef Fran Costigan for this discussion about what to do with all the bits and dabs of things you have left over to make some amazing desserts. Fran will talk about labeling, checking for expired ingredients, proper storage and some truly unique suggestions for making the most out of your leftovers.

Join Chef Kirk T Bachmann has he reviews the proper techniques around washing, peeling and cutting vegetables as well as classic approaches to cooking vegetables. Bring your best veggie questions and Chef Kirk will take you on a wild ride!

Join Chef Eric Wynkoop as he continues the discussion on noodles, with an emphasis on non-mainstream styles of this popular food. This segment will feature noodles made from vegetables, fruits, tofu, and devil’s tongue, as well as other starch-based varieties. Bring your best noodle questions and prepare to leave hungry for some delicious noodles!

Bring your best food and nutrition questions for Dr. Scott Stoll as he joins us for an hour of Ask a Doctor!

Big basketball fan? Not a big basketball fan? Either way, come and join Vegan Pastry master Fran Costigan for her very own Sweet 16 desserts. Let your sweet tooth bring you to some March Dessert Madness!

Join Chef Kirk Bachmann as he discusses classical and traditional approaches to sauce-making, including some insight as to how sauces can compliment food. This discussion will review, as a foundation, basic mother sauces such as espagnole (brown stock based), sauce tomat (tomato-based sauce), veloute (light stock based), bechamel (basic white sauce), hollandaise and mayonnaise (emulsified sauces) as well as vinaigrettes (oil-and-vinegar combinations) and vegetable-based sauces. We will also explore the importance of distinctive texture, consistency and seasoning as it relates to fine sauces.