Hands-On Cooking Classes and Chef’s Table Dinner with Odiseo Castrejon and Jean Courtney
Week of November 23, 2024
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, Jean Courtney, 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, Edgar Castrejon, 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 with Odiseo Castrejon and Jean Courtney
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.
Odiseo Castrejon is a proud first generation Mexican American, is a plant-based chef, art director, food content creator, and recently published cookbook author. Edgar has a B.S. in Horticulture and Plant Science. Growing up in Oakland, working on farms, Edgar has a deep appreciation for the land and the community of people working them. You can find Edgar sharing his work supporting these farms, hosting dinner events, and talking about nutrition. He tells stories and features a healthy combination of recipes and compelling food photography.
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.