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Hands-On Cooking Classes and French Meets Mediterranean Dinner with Dan Hayes

Dan 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 Dan 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.

Thursday French Meets Mediterranean Dinner 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.

 

Dan Hayes is the chef and owner of Cooking School with the London Chef, a dynamic cooking school offering both live and online cooking classes to people all over the world.

Dan has been in the kitchen for over 20 years working with, and for, some of Europe’s most revered seafood chefs. Dan has worked in various capacities in the kitchen, opened restaurants in London and Spain, and worked as a food stylist, cooking instructor, and corporate chef.

Dan’s food is heavily influenced by his classic French training and love of Mediterranean cuisine. He is passionate about sustainable seafood, sharp knives, and the joy of cooking.

In addition to running his own kitchen, Dan stars in the documentary food series Moosemeat & Marmalade – an informative and highly entertaining exploration of culture, worldview and really good food – currently in its 7th season and airing in three languages in Canada, US, Europe & New Zealand.

Hands-On Cooking Classes and French Meets Mediterranean Dinner with Dan Hayes

Dan 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 Dan 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 French Meets Mediterranean 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.

 

Dan Hayes is the chef and owner of Cooking School with the London Chef, a dynamic cooking school offering both live and online cooking classes to people all over the world.

Dan has been in the kitchen for over 20 years working with, and for, some of Europe’s most revered seafood chefs. Dan has worked in various capacities in the kitchen, opened restaurants in London and Spain, and worked as a food stylist, cooking instructor, and corporate chef.

Dan’s food is heavily influenced by his classic French training and love of Mediterranean cuisine. He is passionate about sustainable seafood, sharp knives, and the joy of cooking.

In addition to running his own kitchen, Dan stars in the documentary food series Moosemeat & Marmalade – an informative and highly entertaining exploration of culture, worldview and really good food – currently in its 7th season and airing in three languages in Canada, US, Europe & New Zealand.

Hands-On Cooking Classes and Plant-Powered Culinary Fiesta with Davin & Jessica Waite

Davin & Jessica offer 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, Chefs Davin & Jessica 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 Plant-Powered Culinary Fiesta 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.

 

A local legend in the sustainable food community, Chef Davin Waite is a classically trained sushi chef who thrives on pushing boundaries with creative uses for ingredients that deliver exciting flavors while minimizing food waste and celebrating local proteins and produce. Davin co-owns and oversees culinary operations at Oceanside restaurants Wrench & Rodent Seabasstropub — beloved for its innovative omakase and dry-aging program — plant-based The Plot, which will sprout new locations in 2023, local seafood concept Shoots Fish x Beer, and most recently Brine Box, a sustainable seafood joint situated at the end of the iconic Oceanside Pier.

With each new project, Davin creates a dining ethos in his own image; scrappy, irreverent and constantly pushing boundaries. He aims to stay in a state of consistent innovation and creation in order to inspire and is often teaching sustainable cooking techniques to elementary students, culinary students and city officials. Davin has collaborated on grants with Scripps Institute of Oceanography and NOAA Fisheries in an effort to popularize sustainable cooking techniques, turning bycatch and less utilized cuts into marketable dishes. He was recently bestowed the 2022 Sustainability Advocate Award by the California Travel Association, the only chef to receive the honor.

Davin’s menus reflect his mission and core values as he continues to evolve as a chef and as an advocate.

 

Oceanside restaurateur and regeneretarian, Jessica Waite is a tireless advocate for improving and educating people on food systems. Empowering communities is one of her most essential feats, revealing that what one eats is one of the most important things we can do for the health of our communities and the planet, all the while making badass food with plants. Her goal is to build a business based on the ideals of conscious capitalism; a strategy that will benefit all stakeholders, partners, customers, and the environment.

In 2017, while attending the California Resource Recovery Association in San Diego, Jessica wrote the first business plan for a restaurant with a zero-waste ethos and an entirely plant-based menu. Two and a half years later, the first location of The Plot opened in South Oceanside. The Plot is yet another extension of Jessica’s sustainability projects that she has pursued with husband and partner Davin for over ten years. A vegetarian by age seven and vegan for more than half of her 41 years, Jessica considers The Plot to be the most culture-shifting restaurant she’s conceived to date. The Plot, a 100% plant-based oasis, focuses on the whole vegetable, the total utilization of fresh, boundary-pushing ingredients — some of which are grown directly behind the restaurant. The Plot was awarded the Best New Restaurant in 2020 by San Diego Magazine and awarded one of the Best New Restaurants in the US by The Vegetarian Times in 2021. In 2023, The Plot was ranked #2 in Tasting Table’s list of the “20 Best Restaurants in San Diego” and one of “The Most Sustainable Vegan Restaurants Nationwide” by Veg Out.

Jessica is prepared to feed the evolution and illuminate the idea that plant-based eating does not have to be dull but rather colorful, imaginative, and full of flavor.

 

Hands-On Cooking Classes and Meat Lover’s Meatless Dinner with Kim O’Donnel

Kim 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 Kim 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 Meat Lover’s Meatless 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.

 

For the past 25 years, Kim O’Donnel has been working in food as a chef, journalist, and teacher. A former food writer for The Washington Post and several other newspapers big and small, Kim is the author of three vegetable cookbooks. Most recently, she has been the recipe editor for the forthcoming cookbook from chefs Mike Solomonov and Steve Cook of Zahav and Laser Wolf fame. The thing she is most proud of: Going to Poland in April of 2022 as a World Central Kitchen volunteer cooking for Ukrainian refugees.

Hands-On Cooking Classes and Spring Delights Dinner with Kristine Kidd

Kristine 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 Kristine 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.

Thursday Spring Delights Dinner 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.

 

Kristine Kidd was the food editor at Bon Appétit magazine for 20 years, where she was responsible for filling the magazine’s pages with delicious recipes. While there, Kristine became the resident expert on food trends, championing coverage of farmers’ market ingredients and products that are local, sustainable, and organic. Her talent for developing simple, approachable recipes led to the creation of the magazine’s foolproof recipe style.

Currently working as an author, Kristine has written eight cookbooks, including two that feature fresh, healthful, gluten-free food: Weeknight Gluten Free and Gluten-Free Baking. She also developed the recipes for Tamara Duker Freuman’s Bloated Belly Whisperer.

Her recent projects include working as a culinary consultant- for a cruise line specializing in culinary vacations, a green-oriented food service company, and specialty bakeries. Kristine worked as the Food Editor for the Monterey Bay Aquarium’s Seafood Watch website, where she taught people to use sustainable seafood. Kristine has been a guest teacher at UCLA and frequently speaks at conferences.

Hands-On Cooking Classes and Spring Delights Dinner with Kristine Kidd

Kristine 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 Kristine 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 Spring Delights 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.

 

Kristine Kidd was the food editor at Bon Appétit magazine for 20 years, where she was responsible for filling the magazine’s pages with delicious recipes. While there, Kristine became the resident expert on food trends, championing coverage of farmers’ market ingredients and products that are local, sustainable, and organic. Her talent for developing simple, approachable recipes led to the creation of the magazine’s foolproof recipe style.

Currently working as an author, Kristine has written eight cookbooks, including two that feature fresh, healthful, gluten-free food: Weeknight Gluten Free and Gluten-Free Baking. She also developed the recipes for Tamara Duker Freuman’s Bloated Belly Whisperer.

Her recent projects include working as a culinary consultant- for a cruise line specializing in culinary vacations, a green-oriented food service company, and specialty bakeries. Kristine worked as the Food Editor for the Monterey Bay Aquarium’s Seafood Watch website, where she taught people to use sustainable seafood. Kristine has been a guest teacher at UCLA and frequently speaks at conferences.

Hands-On Cooking Classes and Nourishing Spring Goodness Dinner with Katie Morford

Katie 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 Katie 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.

Thursday Nourishing Spring Goodness Dinner 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.

 

Katie Sullivan Morford is a food writer and registered dietitian with more than two decades of experience sharing her passion for food and nutrition through writing, teaching, and recipes. She is the author of three cookbooks: PREP, Rise & Shine, and Best Lunch Box Ever. Katie has written and developed recipes for dozens of magazines, including Real Simple, Better Homes & Gardens, Oprah, Parents, and the San Francisco Chronicle. She is the voice behind the blog Mom’s Kitchen Handbook, which features recipes and free meal plans. You can also find her on Instagram sharing cooking videos and nutrition tips. Over the years Katie has taught cooking and nutrition in a variety of settings, but her biggest accomplishment might be inspiring her own three children to cook and eat well. Katie has an undergraduate degree in English literature and holds a Master’s Degree in Clinical Nutrition from New York University. She lives in San Francisco with her husband.

Katie Sullivan Morford, MS, RD
Food & Nutrition Writer
Author of PREP, Rise & Shine, and Best Lunch Box Ever
www.katiemorford.com
IG @katiesmorford

Hands-On Cooking Classes and Nourishing Spring Goodness Dinner with Katie Morford

Katie 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 Katie 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 Nourishing Spring Goodness 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.

 

Katie Sullivan Morford is a food writer and registered dietitian with more than two decades of experience sharing her passion for food and nutrition through writing, teaching, and recipes. She is the author of three cookbooks: PREP, Rise & Shine, and Best Lunch Box Ever. Katie has written and developed recipes for dozens of magazines, including Real Simple, Better Homes & Gardens, Oprah, Parents, and the San Francisco Chronicle. She is the voice behind the blog Mom’s Kitchen Handbook, which features recipes and free meal plans. You can also find her on Instagram sharing cooking videos and nutrition tips. Over the years Katie has taught cooking and nutrition in a variety of settings, but her biggest accomplishment might be inspiring her own three children to cook and eat well. Katie has an undergraduate degree in English literature and holds a Master’s Degree in Clinical Nutrition from New York University. She lives in San Francisco with her husband.

Katie Sullivan Morford, MS, RD
Food & Nutrition Writer
Author of PREP, Rise & Shine, and Best Lunch Box Ever
www.katiemorford.com
IG @katiesmorford

Hands-On Cooking Classes and Nourished Spring Feast with Lia Huber

Lia 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 Lia 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.

Thursday Nourished Spring Feast 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.

 

Lia HuberLia Huber’s first book NOURISHED: A Memoir of Food, Faith and Enduring Love (with recipes) recounts the world-roaming search for sustenance that healed her body, shaped her faith, and defined her life’s calling. It was named a Buzzfeed book of the year, and called “[A] charming foodie’s travel memoir…” by the New York Times.

Lia is also the founder and CEO of NOURISH Evolution (nourishevolution.com), for which she was named Entrepreneur of the Year in 2012 by the International Association of Culinary Professionals, and Cook the Seasons (cooktheseasons.com), a subscription-based real food community and online menu planner.

Over the last 20 years, Lia has been widely-published as a writer and recipe developer for Cooking Light, Better Homes & GardensEating Well, Prevention, and more. She also teaches and speaks at spas, churches and corporations on real food, deliberate living and purposeful pursuit. Lia appears frequently on television, including ABC-TV in San Francisco and LiveWell Network.

Hands-On Cooking Classes and Nourished Spring Feast with Lia Huber

Lia 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 Lia 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.

Thursday Nourished Spring Feast 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.

 

Lia HuberLia Huber’s first book NOURISHED: A Memoir of Food, Faith and Enduring Love (with recipes) recounts the world-roaming search for sustenance that healed her body, shaped her faith, and defined her life’s calling. It was named a Buzzfeed book of the year, and called “[A] charming foodie’s travel memoir…” by the New York Times.

Lia is also the founder and CEO of NOURISH Evolution (nourishevolution.com), for which she was named Entrepreneur of the Year in 2012 by the International Association of Culinary Professionals, and Cook the Seasons (cooktheseasons.com), a subscription-based real food community and online menu planner.

Over the last 20 years, Lia has been widely-published as a writer and recipe developer for Cooking Light, Better Homes & GardensEating Well, Prevention, and more. She also teaches and speaks at spas, churches and corporations on real food, deliberate living and purposeful pursuit. Lia appears frequently on television, including ABC-TV in San Francisco and LiveWell Network.

Hands-On Cooking Classes and Nourished Spring Feast with Lia Huber

Lia 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 Lia 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 Nourished Spring Feast 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.

 

Lia HuberLia Huber’s first book NOURISHED: A Memoir of Food, Faith and Enduring Love (with recipes) recounts the world-roaming search for sustenance that healed her body, shaped her faith, and defined her life’s calling. It was named a Buzzfeed book of the year, and called “[A] charming foodie’s travel memoir…” by the New York Times.

Lia is also the founder and CEO of NOURISH Evolution (nourishevolution.com), for which she was named Entrepreneur of the Year in 2012 by the International Association of Culinary Professionals, and Cook the Seasons (cooktheseasons.com), a subscription-based real food community and online menu planner.

Over the last 20 years, Lia has been widely-published as a writer and recipe developer for Cooking Light, Better Homes & GardensEating Well, Prevention, and more. She also teaches and speaks at spas, churches and corporations on real food, deliberate living and purposeful pursuit. Lia appears frequently on television, including ABC-TV in San Francisco and LiveWell Network.

Hands-On Cooking Classes and Pie Lover’s Fiesta with Denise Marchessault

Denise 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 Denise 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.

Thursday Pie Lover’s Fiesta 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.

 

Denise Marchessault is a cookbook author and classically trained cooking instructor from Vancouver Island, British Columbia. Trained at Le Cordon Bleu, Ottawa, she was awarded Le Grand Diplôme (for qualifications in both cuisine and pâtisserie).  Denise is the author of “British Columbia From Scratch,” a culinary tribute to her native home, and “The Artful Pie Project” a deep-dive into sweet and savoury pies. She’s currently knee-deep in vegetables for an upcoming vegan-themed cookbook. Denise teaches online cooking classes from her home kitchen and is a guest instructor for Christopher Kimball’s Milk Street Cooking School. She lives in Victoria with her husband, Claude. Their vegan twin daughters return home every Sunday for a family meal (and to raid their pantry). www.denisem.ca

Hands-On Cooking Classes and Pie Lover’s Fiesta with Denise Marchessault

Denise 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 Denise 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 Pie Lover’s Fiesta 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.

 

Denise Marchessault is a cookbook author and classically trained cooking instructor from Vancouver Island, British Columbia. Trained at Le Cordon Bleu, Ottawa, she was awarded Le Grand Diplôme (for qualifications in both cuisine and pâtisserie).  Denise is the author of “British Columbia From Scratch,” a culinary tribute to her native home, and “The Artful Pie Project” a deep-dive into sweet and savoury pies. She’s currently knee-deep in vegetables for an upcoming vegan-themed cookbook. Denise teaches online cooking classes from her home kitchen and is a guest instructor for Christopher Kimball’s Milk Street Cooking School. She lives in Victoria with her husband, Claude. Their vegan twin daughters return home every Sunday for a family meal (and to raid their pantry). www.denisem.ca

Hands-On Cooking Classes and A Feast for Thought & Longevity with Annie Fenn

Annie 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 Annie 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 Feast for Thought & Longevity 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.

 

Annie Fenn, MD, is a physician, chef, and leading voice in the Alzheimer’s prevention movement. As a Board-Certified Obstetrician/Gynecologist and Menopausal Health Expert, she has helped her patients age gracefully for decades. Dr. Fenn switched gears in 2010 to practice medicine from a different angle—as a chef and culinary instructor. She attended culinary school in Italy, Mexico, and at the Culinary Institute of America. In 2015, she launched Brain Health Kitchen, the only cooking school of its kind to focus exclusively on preventing Alzheimer’s and dementia. Dr. Fenn teaches the Brain Health Kitchen method of cooking throughout the U.S. and abroad. To date, more than one thousand participants have enrolled in the hands-on cooking school. Her book, The  Brain Health Kitchen, is available through Amazon.

 

Hands-On Cooking Classes and Olive You Valentine’s Dinner with Theo Stephan

Theo 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 Theo 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 Olive You Valentine’s Dinner 4:45 PM Sign Up
Gather around the table to celebrate love in olive its forms with us. This culinary event is 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.

 

Theodora (Theo) Stephan was the first to plant olive trees in Santa Barbara county, California, for Extra Virgin Olive Oil (EVOO) in 1996. She is celebrating her 24th harvest season this year and was awarded “Olive Oil Sommelier” (one of less than 300 in the world) in 2019. Theo’s brand, Global Gardens, offers 12 different varietal EVOO’s, 20 hand-crafted balsamic-style wine vinegars, organic snacks and a myriad of pantry items made from her formulas. She was the first in the US to create an olive oil subscription program. Educating people on the nuances of cooking and baking with fresh olive oil is a great passion of Theo’s. She specializes in creating full-flavored Mediterranean Diet (on which she was raised by Greek-American parents) cuisine. She has written two popular cookbooks and has been featured prominently in the Los Angeles Times, Sunset Magazine, Better Homes and Gardens, Food and Wine, Bon Appétit, Mother Earth, Home and Family TV show, Oprah, Martha Stewart blogs and many more.

Hands-On Cooking Classes and a Mexican-Italian Culinary Journey with Palma Bellinghieri

Palma 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 Palma 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.

Thursday Dal Campo alla Tavola: A Mexican-Italian Culinary Journey Dinner 4:45 PM
Defy borders and celebrate cultures in this culinary event, which is 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.

 

Palma Bellinghieri is a second-generation culinary artist and chef. Born in Mexico City, she is a graduate of the Pierrefeux Institute and Glion Hotel Management School in Montreaux, Switzerland. A founding member of the Mind/Body Health Initiative, daughter of world-renown Sicilian chef and restaurateur, Alfredo Bellinghieri (“Alfredos” and “La Trucha Vagabunda” restaurants in Mexico City), Palma fuses generations of family and Bellinghieri-restaurant recipes and upbringing into nutritious and delicious foods. Palma has been a Demonstration Chef at the Vegetarian Cooking School of the Scripps Center for Integrative Medicine, assuring us that thoughtful food choices can be made, leading to prevention and reversal of many chronic conditions. Palma also caters delicious healthy food for special events and parties.

For the last 18 years during the summer months, she directs and teaches the popular camp series “For Young Chef’s,” teaching healthy eating, food preparation and cooking to children and teens with recipes and culture from Around the World!

For the past three years, Palma has been immersed taking over Hotel Las Palmas Hotel in San Felipe, Baja California, where her parents spent the last 30 years of their life. As a result, she has remodeled Alfredo’s Restaurant & Bar and has redesigned the gardens and 45 rooms in the hotel to create a culinary and hospitality legacy. Las Palmas is in the Sea of Cortez, a retirement community only 4:30 hours from San Diego, with warm beaches and fresh local produce.

Hands-On Cooking Classes and a Mexican-Italian Culinary Journey with Palma Bellinghieri

Palma 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 Palma 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 Dal Campo alla Tavola: A Mexican-Italian Culinary Journey Dinner 4:45 PM Sign Up
Defy borders and celebrate cultures in this culinary event, which is 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.

 

Palma Bellinghieri is a second-generation culinary artist and chef. Born in Mexico City, she is a graduate of the Pierrefeux Institute and Glion Hotel Management School in Montreaux, Switzerland. A founding member of the Mind/Body Health Initiative, daughter of world-renown Sicilian chef and restaurateur, Alfredo Bellinghieri (“Alfredos” and “La Trucha Vagabunda” restaurants in Mexico City), Palma fuses generations of family and Bellinghieri-restaurant recipes and upbringing into nutritious and delicious foods. Palma has been a Demonstration Chef at the Vegetarian Cooking School of the Scripps Center for Integrative Medicine, assuring us that thoughtful food choices can be made, leading to prevention and reversal of many chronic conditions. Palma also caters delicious healthy food for special events and parties.

For the last 18 years during the summer months, she directs and teaches the popular camp series “For Young Chef’s,” teaching healthy eating, food preparation and cooking to children and teens with recipes and culture from Around the World!

For the past three years, Palma has been immersed taking over Hotel Las Palmas Hotel in San Felipe, Baja California, where her parents spent the last 30 years of their life. As a result, she has remodeled Alfredo’s Restaurant & Bar and has redesigned the gardens and 45 rooms in the hotel to create a culinary and hospitality legacy. Las Palmas is in the Sea of Cortez, a retirement community only 4:30 hours from San Diego, with warm beaches and fresh local produce.

Hands-On Cooking Classes and Bountiful Vegetarian Delights Dinner with Jeanne Kelley

Jeanne 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 Jeanne 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 Bountiful Vegetarian Delights Dinner 4:45 PM Sign Up
Join us in creating cherished memories with our loved ones while relishing the authentic flavors of Mexican cuisine. This culinary event is 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.

 

Jeanne Kelley is an award-winning author of six cookbooks. A food writer, culinary educator and food stylist, she was a contributing editor at Bon Appetit magazine for twenty years. Jeanne is an edible garden expert who specializes in seasonal and sustainable cooking. Her articles have appeared frequently in the Los Angeles Times food section, Fine Cooking and Cooking Light.

Hands-On Cooking Classes and Whole Grains & Friends Fiesta with Roxana Jullapat

Roxana 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 Roxana 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.

Whole Grains & Friends Fiesta Dinner 4:45 PM
Join us in creating cherished memories with our loved ones while relishing the authentic flavors of Mexican cuisine. This culinary event is 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.

 

Baker Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. For the last 20 years, she has held tenures at some of Los Angeles’ most celebrated restaurants including Campanile, Bastide, Lucques, and AOC. In May of 2017, she opened Friends & Family where every loaf of bread, morning pastry, and decadent cookie reflect her appreciation for regional grains and California’s seasonality. Earlier this year, her new venture, Friends & Family Pizza Co., opened at the Original Farmers’ Market in Mid City. Roxana’s first cookbook, Mother Grains: Recipes for the Grain Revolution (W.W. Norton), was released in April of 2021. Her second book, a deeper dive into whole grain cookery, will be published in 2025. Roxana lives in a craftsman bungalow in Silver Lake with her husband/business partner Chef Daniel Mattern and their sweet cat Gilbert.

Hands-On Cooking Classes and Whole Grains & Friends Fiesta with Roxana Jullapat

Roxana 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 Roxana 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.

Whole Grains & Friends Fiesta Dinner 4:45 PM Sign Up
Join us in creating cherished memories with our loved ones while relishing the authentic flavors of Mexican cuisine. This culinary event is 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.

 

Baker Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. For the last 20 years, she has held tenures at some of Los Angeles’ most celebrated restaurants including Campanile, Bastide, Lucques, and AOC. In May of 2017, she opened Friends & Family where every loaf of bread, morning pastry, and decadent cookie reflect her appreciation for regional grains and California’s seasonality. Earlier this year, her new venture, Friends & Family Pizza Co., opened at the Original Farmers’ Market in Mid City. Roxana’s first cookbook, Mother Grains: Recipes for the Grain Revolution (W.W. Norton), was released in April of 2021. Her second book, a deeper dive into whole grain cookery, will be published in 2025. Roxana lives in a craftsman bungalow in Silver Lake with her husband/business partner Chef Daniel Mattern and their sweet cat Gilbert.

Hands-On Cooking Classes and Taste of Mexico dinner with Carlos Gaytan

Carlos 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 Carlos 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 Taste of Mexico Dinner 4:45 PM Sign Up
Celebrate the richness of Mexican cuisine! This culinary event is 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.

 

There are few who connect with the stories of their homeland more than Chef Carlos Gaytán. The first Mexican-born chef to earn a Michelin star, Carlos returned to Chicago in 2019 after a year of deep exploration in his native country to open Tzuco. Named after his birth city (Huitzuco) in the region of Guerrero, Tzuco regales Carlos’ life experiences through a range of authentic culinary creations. There, he presents the colorful flavors of Mexico while connecting to the techniques of French cuisine he has honed through years of training. The restaurant opened to wide acclaim, receiving a 2020 semi-finalist nod for Best New Restaurant by the James Beard Foundation, a prestigious Chicago Tribune Dining Award, the Jean Banchet Award for Best Restaurant Design and more. Chef Gaytán is a widely recognized ambassador of Mexican cuisine throughout the world. He shares his knowledge at global symposiums and has appeared on numerous cooking shows throughout the U.S., Mexico, Latin and South America. A documentary about Gaytán’s life – Vidas con sabor: De la tierra a la Estrella Michelin (Lives with Flavor: From Earth to Michelin Star) – premiered at the Chicago International Film Festival in 2019, revealing the fighter within that has led to his success

 

What Does Justice Look Like for Black Women in the US

Stephanie Davis facilitates a panel with:
Terrica Ganzy, Executive Director of the Southern Center for Human Rights,
Atteeyah Hollie, Deputy Director of the Southern Center for Human Rights,
Taina Bien-Aime, Executive Director of the Coalition Against Trafficking in Women.

This panel of activists, facilitated by a long-time RLP guest, will discuss the discriminatory treatment of Black women who get caught up in the criminal justice system and those who are specifically criminalized due to their exploitation in the sex trade. Through strength and resilience, many of these women survive and thrive in a society that has historically marginalized and punished them. We will look at solutions to current conditions and explore policies to ameliorate the ways women are targeted.

 

Stephanie Davis has been a guest of the Ranch for twenty years and is also a fractional owner of The Residences, and this place of respite has kept her in the fight for women’s rights and social justice. She is the Chair of the Board of Motherhood Beyond Bars based in Atlanta, Georgia and serves on the boards of the Southern Center for Human Rights and, recently, the Coalition for Trafficking in Women. Her career included being the founding director of the Atlanta Women’s Foundation, the Policy Advisor on Women’s Issues to Mayor Shirley Franklin, the director of Georgia Women for a Change which passed model legislation on human trafficking, made the pimping of children a felony and raised the age of marriage in Georgia.

 

Terrica Redfield Ganzy is Executive Director of the Southern Center for Human Rights’ (SCHR), where she leads the SCHR team in carrying out its mission to dramatically transform the criminal legal system through direct representation, impact litigation, policy advocacy, and public education.  Prior to becoming SCHR’s Executive Director, Terrica served in several different roles at SCHR, most recently as Deputy Director, helping to coordinate SCHR’s strategy and programs. Terrica also served as SCHR’s development director, designing and leading SCHR’s development strategy and building strategic partnerships. For nine years, Terrica served as a Staff Attorney in SCHR’s Capital Litigation Unit, where her work focused on representing clients on death row in Georgia and Alabama. For five years, she also served as the National Association of Criminal Defense Lawyers (NACDL) Death Penalty Resource Counsel, providing training and resources to capital defense attorneys throughout the nation. Terrica received her J.D. from the University of Virginia School of Law and an LL.M. in trial advocacy from Temple University Beasley School of Law. She received a B.A. in English and Humanities, summa cum laude, from Tougaloo College. She received a Certificate in Nonprofit Management and Social Enterprise from Georgia State University’s Andrew Young School of Public Policy. She is admitted to practice law in North Carolina, Alabama, Georgia, the Georgia Court of Appeals, the Supreme Court of Georgia, and the United States Supreme Court.  Terrica is a member of Leadership Atlanta Class of 2022, a graduate of Leadership Clayton, a member of the 2015 Class of the Georgia Center for Nonprofits’ High Potential Diverse Leaders, a 2014 New Leaders Council Fellow, and a graduate of Georgia’s WIN List’s Leadership Academy. She serves as Vice-President of the Center for Death Penalty Litigation’s Board of Directors and as President of the Georgia Association of Black Women Attorneys’ (GABWA). Terrica also serves on the State Bar of Georgia’s Professionalism Committee and as a member of the State Bar’s Seeking Equal Justice and Addressing Racism and Racial Bias Committee. She is also a member of the Judicial Council of Georgia’s Access to Justice Committee.

 

Atteeyah Hollie is the Southern Center for Human Rights’ (SCHR) Deputy Director. She formerly served as a Senior Attorney and more recently Managing Attorney in SCHR’s Impact Litigation Unit (ILU). Atteeyah originally joined SCHR as an Investigator in the ILU for four years before returning in 2010 as an attorney. Atteeyah has litigated cases challenging the denial of the right to counsel for poor Georgians, illegally closed courtrooms, wealth-based detention, inhumane prison conditions, and the denial of utility services because of court debt. In addition, Atteeyah, along with Managing Attorney Patrick Mulvaney, has spearheaded SCHR’s efforts to end extreme sentencing in Georgia. Atteeyah is a 2010 graduate of Gideon’s Promise and currently assists the organization with training public defenders. She was named a 2017 “On the Rise” Georgia lawyer by the Fulton County Daily Report. She received her B.A. in History from Dartmouth College in 2002, graduated from the University of California, Berkeley School of Law in 2010. Atteeyah is grateful to call Otis and Clive Stone her sons, and Nate Stone her loving husband.

Taina Bien-Aimé has three decades of experience defending the rights of women and girls at the national and global levels. She is currently the Executive Director of the Coalition Against Trafficking in Women (CATW), one of the oldest international organizations dedicated to ending trafficking in women and girls and commercial sexual exploitation as practices of gender-based violence and discrimination. Prior to her position at CATW and for twenty years, Taina was involved with Equality Now, a global organization working to promote the human rights of women and girls, first as a founding Board member and subsequently as its Executive Director for ten years. She was also a Director of Business Affairs at Home Box Office and practiced international corporate law at the Wall Street law firm, Cleary Gottlieb Steen & Hamilton. Taina holds a Juris Doctor from the NYU School of Law and a degree in Political Science from the University of Geneva/Graduate School of International Studies in Switzerland. Taina has extensive media experience and was honored with a number of awards for her campaigns to secure equality for women and girls globally, among which being listed on the 2021 Forbes’ inaugural of 50>50 Women Who Have Made a Social Impact. Earlier this year, she was pinned with the Knight of the Legion of Honor Medal, the highest distinction bestowed by the Government of France in recognition of civilian merit.

Ayurvedic Wellness

Ayurveda and Biohacking
Ayurveda & Self -Assessment – Discover What Your Body Is Telling You
Ayurveda & Customized Healing – Tailor Treatments to Your Needs

Siva Mohan, MD, MPH, is a big picture person. An integrationist. A pattern seer.

As a UN Social Affairs Officer and working globally with private clients for over 13 years, Dr. Siva realized that even educated, active people are missing the basics of wellness. Across cultures and continents, we are leading lives set up for chronic disease and discontentment.

Siva’s mission is to teach people to feel again; to be able to hear what their bodies and hearts are guiding them to shift. And then, to give them tools and approaches to accomplish those healthy shifts.

With an MD, and background in behavior change and education, Siva presents an empowering East-West Mind-Body version of Ayurveda. She guides her audience to individualized wellness lifestyle with tools and approaches from Ayurveda, emotional wellness, and modern science.

Her book, courses and content can be found at ayurvedabysiva.com.

Can’t Draw and You Can Too!

I have a secret to tell you. Right now, you already have all the skills you need to make sketching a satisfying life-long practice. Join me to see for yourself the habits you can develop that will make this practice an on-going part of your life. You’ll find that a drawing practice does more than fill scrap paper and sketch books with random images. It will give you a method to see things in a new way, and a habit of being more present to your surroundings. Like a puzzle, a game, or sports, sketching keeps you grounded in the here and now. It is a practice that will enhance mindfulness and attention…and it might even improve your drawing skills. Let’s learn some simple sketch exercises that are all you need to begin a lifetime of drawing enjoyment and satisfaction.

Session One
Finding a way in | Finding a way out – Let’s learn to see together, let’s learn how to find a way into interpreting what we see through the language of sketch. There are so many ways to get started, we’ll try a few, and you’ll begin to find what works for you.

Session Two
Portrait roulette – For most of us there is nothing more intimidating than drawing another person. Let’s throw caution to the wind, pick up our pencils and take our new found skills of observation for a spin. We’ll take turns quick-sketching one another and see how satisfying it is to capture people on paper.

Session Three
Fifty shades of green – Pine trees, Pepper trees, Azaleas, Olives, Avocados, Weeping Willows
and a fresh cut lawn. They are all green! How can we use a limited palette of paints to respond
to the greens we see and build a symphony of green. Starting with blue and yellow, and even
muting it with a bit of red, you’ll discover just how beautiful an array of greens can be.=

Session Four
Only you have your point of view – learning to find satisfaction in sketching means learning to
see the world in a different way. Today we’ll explore elements of composition and point of view.
We’ll learn to eliminate distractions and how to place the point of interest on our paper. You’ll
see how changing your view point, even just a little, can greatly enhance your sketching
experience.

Session Five
Putting it all together – Now that we’ve gotten our feet wet, let’s take sketch to a new level. Using line and color we’ll compose a study from nature. We’ll look at simplifying the complex world and narrowing our point of view so that we can create a color sketch that captures a moment in time and renders it as a keepsake.

Tom Birmingham is an artist and photographer living and working in Big Sur, California. After years of being intimidated by the perceived rigor of developing drawing skills, he embarked on a sketch practice that immediately brought satisfaction and enhanced his experiences in his travels and his daily life. Tom is a founder of the Peninsula Sketchers in Monterey, California. He teaches line and watercolor sketch around the country and on his annual Italian sketch tours. For thirty years, Tom has taught creative expression in photography, theater, and visual arts to artists and novices, adults and children around the world.