Hands-On Cooking Classes and Cooking with Care Dinner with Catherine McConkie
Week of May 18, 2024
Catherine 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, Chef Catherine 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.
Tuesday Hands-On Cooking Class 4:00 PM Sign Up
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 Sign Up
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.
Thursday Cooking with Care Dinner 4:45 PM Sign Up
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.
Catherine McConkie, NC is executive chef for Washington DC’s Center for Mind Body Medicine’s Food as Medicine professional nutrition training program and was chef faculty for CMBM’s comprehensive training program in partnership with Eskenazi Health in Indianapolis.
She is founder of The Caregivers Table; an educational cooking program designed to nourish the well being of clinical caregivers, and creator of Come to Your Senses; a sensory awareness-based food and movement series. Catherine served as core faculty for AIHM’s Integrative Medicine Fellowship program; is lead chef instructor at San Francisco General Hospital’s Wellness Center; and has worked over 15 years in the classroom teaching culinary and nutrition curriculums. She has spoken at several national conferences, folding the course content into cooking demos and hotel kitchen menus so participants can taste and experience healthy and delicious food firsthand.
In addition to recipe development and testing for 2 cookbook authors, Catherine wrote The Slow Cooker and the Instant Pot: Recipes, Tips, and Tricks to Get More Time with Less Pressure, and has two more books simmering; The Caregivers Table, and Silk Purse From a Sow’s Ear: How Still Edible Food Becomes Delicious Nutrition.
Catherine graduated from the Natural Gourmet Institute for Health and Culinary Arts in 2001 and Bauman College’s Nutrition Consultant Training program in 1999.