Hands-On Cooking Classes and Chef’s Table Dinner with Jean Courtney
Week of February 8, 2025
Jean offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Jean will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.
Hands On Cooking Classes and Chefs Dinner Sign Up
Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
A Brain-Boosting Mexican Thanksgiving Feast
Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.
Jean Courtney is a researcher, writer, entrepreneur, and perpetual learner on a mission to make everyday wellness easy and efficient. A decade ago, after retiring as a legal investigator, Jean shifted her focus to learning everything possible to try and avoid the dementia that found her mom. She has put together easy, efficient and delicious ways to cook using neuroprotective ingredients, with an emphasis on minimizing inflammation and maximizing brain function. She has done extensive research and will help you understand the why behind making healthy choices for your brain and body. Jean recently completed a Soil to Table certification program living at Tres Estrellas organic farm and learning and practicing regenerative farming and food preservation techniques. She is a firm believer that your DNA is not always your destiny – your dinner plate can be your destiny.