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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 $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Bountiful Vegetarian 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.

 

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 magazines.

JEANNE KELLEY KITCHEN

Hands-On Cooking Classes + Harvest Haven Dinner with Gary Jenanyan

Gary 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 Gary 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 Harvest Haven Dinner 4:45 PM
Nature’s bounty meets culinary artistry when Chefs Gary Jenanyan and Reyna Venegas collaborate to create an unforgettable evening celebrating the fall harvest produced by our 6-acre organic farm. Delicious dishes will be paired with a selection of local Baja wines. Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk.

 

Gary Jenanyan has been cooking in the Napa Valley for more than 30 years. A noted designer, restaurant consultant and chef instructor, Mr. Jenanyan has enjoyed the rare privilege of working with the most influential chefs of this era. As Executive Chef of the Great Chefs Program at Robert Mondavi Winery for 26 years before retiring in 2002, he worked with and was mentored by the best of France’s 3-star chefs. He has also worked and taught with many noted American chefs and authors including Julia Child, Jacques Pepin, and Thomas Keller.

Since 1998, Gary has been Executive Chef to the fleet for Lindblad Expeditions, partnered with National Geographic Expeditions, the internationally acclaimed, environmentally conscious small-ship expedition cruise line. He is responsible for menus and recipes for the food operations on five ships worldwide. His culinary consulting firm, Jenanyan Design, designs restaurants, develops menus, and provides chef instruction to a variety of clients internationally. As a chef-instructor, Mr. Jenanyan sits on several advisory boards of California culinary programs.

Dinner and Dessert at La Cocina que Canta with Fran Costigan

Fran 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, Wednesday, and Thursday at 4pm.

**Dinner will be cooked by the LCQC Chefs and Culinary Team and Dessert by you!**

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

Fran Costigan, chef, cookbook author and the director of Vegan Baking and Pastry at Rouxbe cooking school, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. The unique in the world 90-day Essential Vegan Desserts Course that Fran developed and leads at Rouxbe, the world’s leading online cooking school, she works with students of all skill levels, beginners to professionals, from around the globe.

Fran’s cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts.

A native New Yorker, Fran moved to Philadelphia, PA summer of 2018, and is enthusiastically trying the many award-winning restaurants. You can find Fran sharing her passion across North America and Europe, at schools, conferences, festivals, and corporations such as Google, at resorts, spas and on cruise ships too.

A professional member of the International Association of Culinary Professionals, Women Chefs and Restaurateurs, Les Dames d’Escoffier and the Association of Food Journalists, Fran is a proud to be an advisory board member of the New York Coalition for Healthy School Foods, Main Street Vegan Academy, and the Vegan Trade Council.

Fran wants everyone to know that she eats big plates of beans and greens and grains, before she enjoys her daily sweet treat.

For more information, visit http://www.francostigan.com

Fran Costigan                     Linkedin

Fran Costigan Vegan Pastry Chef /Facebook

@goodcakesfran     Twitter, Instagram, Pinterest

Hands-On Cooking Classes with Jean Courtney

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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

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.

 

Hands-On Cooking Classes with Deborah Schneider

Deborah 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

Chef Deborah Schneider is a working professional chef and baker, and co-author of the Ranch’s beautiful cookbook Cooking with the Seasons at Rancho La Puerta, which was nominated for a James Beard Award. Deborah has over 30 years of professional cooking experience, and her popular Ranch classes will inspire you to go home and cook something wonderful. She is the author of eight cookbooks that explore her fascination with Mexican food and culture: best-sellers Mexican Instant Pot and The Mexican Slow Cooker, Salsas & Moles, Amor y Tacos and Baja! Cooking on the Edge (an adventurous trip through the foods and wines of Baja California that was chosen by Food & Wine Magazine as one of the best cookbooks of its class.) She is co-author of Williams Sonoma Essentials of Latin Cooking and Rustic Mexican. Currently Deborah is working as an artisan baker in the San Diego area. Previously she was Executive Chef and part-owner of the award winning SOL Mexican Cocina restaurant group, with six locations in California, Arizona and Colorado. Through her restaurant work and writings, Deborah has been influential in the Southern California farm-to-table movement and in supporting sustainable fisheries in California and Baja. She has mentored many chefs and supports community groups and culinary fund-raising efforts. She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments.

Hands-On Cooking Classes with David Cohen

David 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

David Cohen was born in Philadelphia and learned to cook on the kitchen counter at a young age. After graduating from Cornell University, he moved to the Island of Santorini to work at the Michelin stared restaurant Selene. Upon returning to the US David assumed the responsibilities of Executive Chef at Kansas City Prime Steak House where he was awarded 3 ½ stars from the Philadelphia Inquirer. After receiving his culinary degree from Le Cordon Bleu, he moved to San Francisco and assisted in the opening of Gourmet magazine´s best new-comer restaurant, and SF magazine’s Best New Restaurant, Azie.  He spent numerous years as both the Executive Sous Chef at Auberge Du Soleil in Napa Valley & Executive Chef of Scala’s bistro in San Francisco. He has been awarded 3 stars from both the San Francisco Chronicle and the San Jose Mercury News; and was named one of the Bay Area’s Top 100 Chefs two years in a row. In 2008 David joined Oren Dobronsky to open Oren’s Hummus Shop in Palo Alto. Today Oren’s Hummus has 5 restaurants throughout the Bay Area. David also owns a hospitality consulting firm that assists individuals in bringing their restaurant visions to life and achieving their highest potential as operators. He lives in San Jose with his son.

Hands-On Cooking Classes with Dan Hayes

Dan Hayes 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

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 with Annie Fenn

Annie Fenn 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

Dr. Annie Fenn 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. She is currently under contract with Artisan Books for a science-based brain health cookbook due out in 2022.

Hands-On Cooking Classes with Chef AJ

Chef AJ 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, Wednesday, and Thursday at 4pm.

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 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.

 

Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles where she was famous for her vegan, sugar, oil, salt, and gluten-free desserts which use the fruit, the whole fruit, and nothing but the whole fruit. She broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily.  She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve, and is proud to say that her IQ is higher than her cholesterol.  In 2018 she was inducted into the Vegetarian Hall of Famewww.ChefAJ.com

Hands-On Cooking Classes with Chef AJ

Chef AJ 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, Wednesday, and Thursday at 4pm.

Monday Dessert Demo Class 11 am to 2:30 PM Sign Up
Lunch will be provided by LCQC Team. Class is $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number is 25.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

In addition to her cooking classes, Chef AJ offers her lecture:
Eat Up, Slim Down and Get Healthy

 

Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles where she was famous for her vegan, sugar, oil, salt, and gluten-free desserts which use the fruit, the whole fruit, and nothing but the whole fruit. She broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily.  She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve, and is proud to say that her IQ is higher than her cholesterol.  In 2018 she was inducted into the Vegetarian Hall of Famewww.ChefAJ.com

Cinematic Storytelling – Directing Film & Television

Anatomy of Making an Independent Feature Film
How do movies get made? Between the upswing in streaming, the downturn in theatrical, Covid, and the deluge of Marvel movies, how do independent dramas survive? Filmmaker Rachel Feldman will take you through the 14-year journey she traveled to launch LILLY, a feature film starring Patricia Clarkson she just wrapped this November in Atlanta and is currently in editing.

DIRECTING FILM & TELEVISION
How is directing a feature film different from directing television?  What does a director actually do? How does one create a career as a director? Talk with director Rachel Feldman about her 30-year career working with the highest level of cast and crew on over 75 hours of network, broadcast, cable and streaming tv: from Doogie Howser, Dr. Quinn Medicine Woman, Blue Bloods, Criminal Minds and many more.

MEMOIR
Do you have a life story or know of one that you think would make a great book, movie or television series. Whether it’s your own or your grandmother’s, filmmaker Rachel Feldman will help you break it down, put your own unique perspective on it, and figure out how to develop it.  How does one deal with the artifice of embellishment when dealing with true stories? Bring your ideas or listen and support others as we unpack how true stories can transform into great entertainment. Feldman just wrote and directed LILLY, a feature film based on the life of Fair Pay activist Lilly Ledbetter.

ADAPTATION
Is there a book, comic book or magazine article you believe would make a great film or series? How does one go about adapting source material and developing it into another form. How beholden to facts does one need to be?  As a storyteller, what are your responsibilities to the original work? What are some good and some not so good examples of adapted works made into cinema? Bring your ideas and let’s figure out how to approach the story and put your own unique spin on it. Feldman just wrote and directed LILLY, a feature film adapted from the memoir “Grace and Grit” written by Lilly Ledbetter and Lanier Scott Isom, as well as from personal interviews.

 

Rachel Feldman is a Hollywood based filmmaker who just wrapped LILLY, a feature film she wrote and directed starring Oscar nominee Patricia Clarkson and Tony winners John Benjamin Hickey and Thomas Sadoski. Feldman has directed more than 75 hours of movies and television, working with many of our greatest actors, producers, and technical artists. As screenwriter she’s written features and pilots for producers, actors, and networks. Feldman has taught both directing and screenwriting in the USC Cinematic Arts MFA program. You can see Feldman interviewed in the Geena Davis produced documentary about gender equity in Hollywood, “This Changes Everything.” You can find out more at www.rachelfeldman.com and follow her on Twitter @WomenCallAction

Hands-On Cooking Classes with Jean Courtney

Jean Courtney offers three 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

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.

 

Hands-On Cooking Classes with Natasha Feldman

Tash offers three 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

Natasha Feldman is a self-described 35-year-old Jewish grandmother. She is a webby-nominated cooking show host, cooking instructor, private chef, recipe developer, and author. She is a frequent guest chef on TV shows such as Home and Family, KTLA and Fox 5 San Diego, and private chef to several prominent clients in L.A. Her first show, Cinema and Spice, was picked up by Yahoo! in 2014 and aired over 70 episodes. Since then, Tash has produced, hosted, and styled over 150 pieces of food content, ranging from prepping fancy meals for wild animals on Super Deluxe to revamping holiday cookie classics for Huffington Post. Most recently, you can watch Tash co-host Snackable’s popular YouTube series Top Down Challenge, host Craving Healthy on Food Network’s Genius Kitchen, and Season 2 of her Nexstar series Nosh with Tash. She is also currently writing her first cookbook with Harper Collins, The Dinner Party Project, set to release Spring 2023.

Hands-On Cooking Classes with Alejandra Martín

Ale offers three 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

Alejandra MartinAlejandra Martín is a precise, creative Chef with more than eight years of experience catering and preparing delicious healthy meals for families and businesses, every week. She has worked in various culinary fields from cooking-classes to baking, and meal-prep. Ale’s versatile global cuisine creations are both beautifully presented and delicious. Owner & Chef, WOW Foods Inc.

Hands-On Cooking Classes with Kate Sherwood

Kate offers three 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, Wednesday, and Thursday at 4pm.

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 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.

 

Kate Sherwood is the culinary director and executive chef of the Center for Science in the Public Interest (CSPI) in Washington, DC. She is the recipe developer, food stylist and photographer of The Healthy Cook recipe page for CSPI’s monthly publication, Nutrition Action, and is the publication’s culinary editor. Kate is the creative force behind The Good Foods Calendar.

Kate has lived in or visited (and, of course, eaten in) more than 30 countries. Her deep understanding of many cuisines inspires the innovative flavors of her dishes. She has taught healthy cooking at the Capital Area Food Bank in Washington, was the keynote speaker at the Food Bank’s TedX Food event and was featured in the Washington Post.

Trained at the Culinary Institute of America, Kate has worked as a food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart.  She holds a bachelors from University of Rochester and a masters degree from Columbia.

 

Hands-On Cooking Classes with Kate Sherwood

Kate offers three 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

Kate Sherwood is the culinary director and executive chef of the Center for Science in the Public Interest (CSPI) in Washington, DC. She is the recipe developer, food stylist and photographer of The Healthy Cook recipe page for CSPI’s monthly publication, Nutrition Action, and is the publication’s culinary editor. Kate is the creative force behind The Good Foods Calendar.

Kate has lived in or visited (and, of course, eaten in) more than 30 countries. Her deep understanding of many cuisines inspires the innovative flavors of her dishes. She has taught healthy cooking at the Capital Area Food Bank in Washington, was the keynote speaker at the Food Bank’s TedX Food event and was featured in the Washington Post.

Trained at the Culinary Institute of America, Kate has worked as a food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart.  She holds a bachelors from University of Rochester and a masters degree from Columbia.

 

Hands-On Cooking Classes with Kate Sherwood

Kate offers three 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, Wednesday, and Thursday at 4pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. 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 $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM Sign Up
Each class $125+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

In addition to cooking classes, Kate offers this class:
Secrets of The Healthy Cook
I’m a chef on a mission: teaching people how to make healthy ingredients into the tastiest dishes. You know what you should be eating but how do you make great tasting vegetables, quick and satisfying whole grains, savory bean and lentil dishes? How do you know the right amount of healthy protein? Plus get tips on how to eat less of the bad stuff – less sugar, lower sodium, and less refined carbs – while still loving every meal.

 

Kate Sherwood is the culinary director and executive chef of the Center for Science in the Public Interest (CSPI) in Washington, DC. She is the recipe developer, food stylist and photographer of The Healthy Cook recipe page for CSPI’s monthly publication, Nutrition Action, and is the publication’s culinary editor. Kate is the creative force behind The Good Foods Calendar.

Kate has lived in or visited (and, of course, eaten in) more than 30 countries. Her deep understanding of many cuisines inspires the innovative flavors of her dishes. She has taught healthy cooking at the Capital Area Food Bank in Washington, was the keynote speaker at the Food Bank’s TedX Food event and was featured in the Washington Post.

Trained at the Culinary Institute of America, Kate has worked as a food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart.  She holds a bachelors from University of Rochester and a masters degree from Columbia.

 

Building Belonging

Exploring how to maintain our wellbeing and sense of community and belonging in a world of unparalleled separation, politically, racial and socially.

It is no secret to anybody that we are living in times of intense polarization and division.  Divided by race, gender, sexual orientation and other identity differences, not to mention dysfunctional political tribalism, many struggle find a way to build and maintain inclusive communities in which all people can feel a sense of belonging. By looking at the historical, psychological and philosophical underpinnings of identity, these presentations will focus on ways that we can develop greater understanding of our diverse identities and perspectives in order to build communities of deeper mutual respect and belonging.

These sessions are designed to increase our level of understanding about ourselves and others and to facilitate our ability to connect across difference.

Our Search for Belonging

  1. What is Belonging? How does our life experience shape our view of the world?
  2. What drives the human need to belong? How does our need to belong drive human behavior, and especially our relationship to the groups we live and work with?
  3. The psychology and neuroscience behind the drive to belong.

Everyday Bias

  1. What is bias? How does the brain create bias?
  2. How does bias shape the world we see? What is the impact of bias on human interaction? What are some ways to learn to mitigate bias?


Understanding Our Political Divide

  1. Why is political tribalism escalating?
  2. What are the moral and psychological underpinnings of our divisive political culture? How can we develop a deeper understanding of the beliefs of others?
  3. How do we bridge the gap in our political divide?

Moving from Othering to Belonging: Creating Conscious Community

  1. Building racial amity
  2. How can we create communities of belonging in our neighborhoods, workplaces, and even families?
  3. Finding ways to break down barriers between people
    1. Including the excluded
    2. Moving forward together

 

Howard Ross is a lifelong social justice advocate and is considered one of the world’s seminal thought leaders on identifying and addressing unconscious bias.  He is the author of ReInventing Diversity: Transforming Organizational Community to Strengthen People, Purpose and Performance, (published by Rowman and Littlefield in conjunction with SHRM in 2011), and the Washington Post best seller, Everyday Bias:  Identifying and Navigating Unconscious Judgments in Our Daily Lives, (published by Rowman and Littlefield in 2014, Second Edition released in 2020).  His latest book, Our Search for Belonging:  How Our Need to Connect is Tearing Us Apart, released by Berrett-Koehler in May of 2018, won the 2019 Nautilus Book Award Gold Medal for Social Change and Social Justice.

Howard has specialized in the synthesis of neuro-cognitive and social science research and direct application re: Diversity, Inclusion, Equity and Accessibility work. His client work has focused on the areas of corporate culture change, leadership development, and managing diversity, inclusion and belonging. Ross has successfully implemented large-scale organizational culture change efforts in the area of managing diversity and cultural integration in academic institutions, professional services corporations, Fortune 500 companies, and retail, health care, media, and governmental institutions in 47 of the United States and over 40 countries worldwide.  In addition, Howard has delivered programs at Harvard University Medical School, Stanford University Medical School, Johns Hopkins University, the Wharton School of Business, Duke University and Washington University Medical School and over 20 other colleges and Universities, as well as for the Association of American Medical Colleges (AAMC). Howard served as the 2007-2008 Johnnetta B. Cole Professor of Diversity Professor of Diversity at Bennett College for Women, the first time a white man had ever served in such a position at an HBCU.  He currently serves as an adjunct professor at the Carter School of Peace and Conflict Resolution at George Mason University.

Howard’s writings have been published by the Harvard Business Review, the Washington Post, the New York Times, Fast Company Magazine, Diversity Women Magazine, Forbes Magazine, Fortune Magazine and dozens of other publications. He appears regularly on National Public Radio. Howard has served on numerous not-for-profits boards, including the Diversity Advisory Board of the Human Rights Campaign, the board of directors of the Dignity and Respect Campaign, and the board of the directors for the National Women’s Mentoring Network.  He currently serves on the Dean’s Council for the Carter School for Peace and Conflict Resolution at George Mason University, and the Board of Directors of the National Center on Race Amity. Howard has been the recipient of many awards, including the 2009 Operation Understanding Award for Community Service; the 2012 Winds of Change Award from the Forum on Workplace Diversity and Inclusion; the 2013 Diversity Peer Award from Diversity Women Magazine; the 2014 Catalyst Award from Uptown Professional Magazine; the 2014 Catalyst for Change Award from Wake Forest University; the 2015 Medal of Honor by the National Center for Race Amity; the 2015 Trendsetter in HR by SHRM Magazine; and the 2016 Leadership in Diversity Award by the World Human Resources Development Conference in Mumbai, India. He was also named an Honorary Medicine Man by the Eastern Cherokee Reservation in N.C. and given Medicine Holder designation by the Pawnee Nation. Howard has also been honored to serve as a “Contributing Expert” in both 2015 and 2020 to the Global Diversity and Inclusion Benchmarks by the Centre for Global Inclusion.

 

Howard is also a former Rock ‘n Roll Musician and has taught meditation and mindfulness for more than 20 years, including his role as co-founder and Lead Facilitator for the Inner Journey Seminars.

 

In 1989, Howard founded Cook Ross Inc., one of the nation’s leading Diversity and Inclusion consultancies.  He sold the company in July 2018 and founded Udarta Consulting, LLC.

 

Howard keynotes and speaks regularly at Conferences for SHRM, SHRM Diversity, the Forum for Workplace Inclusion, National Association of Corporate Directors , ATD, the World Diversity Forum, and dozens of others.  His Talk@Google on Everyday Bias is used in hundreds of universities and organizations all over the world.

 

Howard graduated from the University of Maryland with a degree in History and Education and did graduate study at Wheelock College in Boston.  He spent 12 years as teacher and school administrator and then several in healthcare before going into consulting.

 

He can be reached at howard@udarta.com.

 

Concert with Nicholas McGegan, Alex Greenbaum, Martha Aarons, and Lev Polyakin

Nic McGegan, renowned as a specialist in music of the baroque and classical eras, will be joined by violinist Lev Polyakin, flutist Martha Aarons and cellist Alex Greenbaum for an evening featuring music by Bach (J.S. and C.P.E.), Handel, Vivaldi and more. Nic will regale us with his always sparkling repartee about the composers, styles and customs of the period.

Nicholas McGegan, British born conductor and performer, is now in his sixth decade on the podium. For 34 years he was Music Director of Philharmonia Baroque Orchestra in the Bay Area, as well as Principal Guest Conductor of the Pasadena Symphony, Artistic Director of the Göttingen International Handel Festival (1991-2011), Music Director of the Irish Chamber Orchestra, and in the 1990’s, Principal Guest conductor of Scottish Opera and the Drottningholm Court Theatre in Sweden. He has recorded over a hundred CDs specializing in music of the Baroque and Classical periods. He has directed orchestras all over the world and at such opera houses as Covent Garden. In addition to performing, he lectures regularly at the Juilliard School of Music and Yale. He has been a visiting scholar at Harvard.  In 2010 he was made an Officer of the British Empire (OBE) for ‘services to music abroad’ 

Cellist Alex Greenbaum enjoys a diverse and adventurous musical life. As a member of the Hausmann Quartet he is an Artist-in-Residence at San Diego State University.  As a long-time member of The Knights he has performed throughout the U.S. and Europe and appeared at various festivals.  He has recorded for Ancalagon, Bridge, Canary Classics, Cantaloupe, In a Circle, Koch, Naxos, Warner Classics and Sony records.  His varied interests have led to collaborations with dance companies, recordings for film, television and commercials, studies of early music and performances throughout Mexico. Alex is a founding member of San Diego Baroque, a mainstay on the Art of Élan series, an affiliated artist with San Diego New Music and appears regularly with Bach Collegium San Diego.

Martha Aarons’ professional career began with her appointment as principal flute of the North Carolina Symphony. Subsequently she played with the Cleveland Orchestra for 25 years.  After becoming a freelancer she performed often with the Philadelphia Orchestra. During this time she appeared as guest principal flute with the Metropolitan Opera, Minnesota Orchestra, Milwaukee Symphony, San Diego Symphony, Baltimore Symphony, and Mostly Mozart Festival. Ms. Aarons served as Artist Faculty with the Aspen Music Festival for 19 years. Her teaching credits include the Cleveland Institute of Music, Duke University, University of North Carolina/Chapel Hill, Oberlin College, Skidmore College, Shanghai Conservatory and Eastman School of Music. She has been soloist with the Cleveland Orchestra, North Carolina Symphony, Ohio Chamber Orchestra, and with the Aspen Festival Chamber and Festival orchestras. Her first solo CD, The History of the Tango, is recorded on the Azica label and additionally features pianist Frances Renzi and Grammy-winning guitarist Jason Vieaux.  Her newest release is the CD Last Silence with violinist Lev Polyakin and pianist Frances Renzi.  Martha is also an avid runner and has qualified for her third consecutive Boston Marathon in April 2023.  Congratulations!

Lev Polyakin was appointed co-concertmaster of the Moscow Chamber Orchestra at age 21. In that position he was regularly featured as soloist. In the U.S. he served as assistant concertmaster of the Cleveland Orchestra, as well as concertmaster of the American Academy of Conducting in Aspen Music Festival. Lev has won several prizes in international violin competitions, including the Beethoven Prize in Carl Flesch in London, and Gold Medal and Special Prize in Brescia, Italy. In addition to solo performances with the Moscow Chamber Orchestra, he has appeared as soloist with the London Mozart Players, Royal Philharmonic, and Cleveland Orchestra. Recording credits include Melodia, BBC, National Public Radio, and Decca. He is prominently featured on an album entitled Cafe Music comprising chamber music by Paul Schoenfield, which was nominated for a Grammy.  Lev has a special interest in jazz and has recorded three CDs, entitled Russian Blue, The Other Side of the Road, and Christmas Kaleidoscope.  He is also featured in the recent release by Azica Records entitled Last Silence, with flutist Martha Aarons and pianist Frances Renzi.

5 Ways to Nourish Your Mind and Body

Hunger is emotional, hunger is spiritual, and hunger is universal. Body/weight issues or not, our relationship with food is symbolic of our relationship with ourselves. In this presentation, Dr. Youdim will bring her decades experience of guiding people through their weight loss journeys to provide a step-by-step guide to cultivate a healthy relationship with food and with yourself. Using evidence-based tools, writing prompts and exercises, you will receive tips and inspiration that will not only change your relationship with food but will transform every aspect of your life.

WORKSHOPS/CLASSES:
*each workshop will include an instructional and experiential component with action steps to inspire change

  1. The Anatomy of Hunger- understand the science behind emotional and physiologic hunger in order to help participants manage their hunger once and for all.
  2. The Anatomy of Hunger- discuss the hormones that manage our hunger
  3. The Physiology of Emotional Hijacking- explain the science of why we are all emotional eaters
  4. Learn the science and evidence-based tips and strategies to manage your hunger, mind and body.

Level Up Your Wellness: Proven Strategies for Wellbeing
What is good for the body is good for the mind and every aspect of health and wellbeing. Regardless of your personal goals, you will learn practical strategies to help promote weight loss and wellbeing including diet, movement, sleep, mindfulness, mindset, and self-compassion.

  1. Evidence based dietary guidance- cut through the noise with the doctors take
  2. Exercise- why does it matter? The answer may surprise you
  3. Sleep is not only a nutrient but critical to weight and metabolic health
  4. Time- a matter of priorities and boundaries
  5. Routine and ritual
  6. Commit with certainty

The Mind’s Diet: Mindset and Mindfulness
Mind over matter is not only a maxim but truth. Learn what the science says about practices to think your way into health and happiness.

  1. What does the evidence show about mindset, habit change and health parameters?
  2. How can mindfulness change your brain architecture thorugh neuroplasticity to help you achieve emotional regulation and happiness?
  3. Tips and trick to train your mind and get the results you are looking for.

The (surprising) key to transforming your life: Self-Compassion
Self-compassion is not only kind but essential to our growth, evolution and transformation! Learn the 3 elements of self-compassion and strategies to start this essential practice on your own.

  1. Awareness
  2. Self-kindness not self judgement
  3. Common humanity
  4. Lean how can you use self-compassion to achieve the very best you

 

Dr. Adrienne Youdim, MD, is a board-certified internist, obesity and clinical nutrition specialist whose mission is to transform the weight loss narrative to one that is both empowering and compassionate, inspiring people to live more physically and emotionally fulfilling lives. Dr. Youdim sees patients in her private practice in Beverly Hills. She is author of Hungry for More: Stories and Science to Inspire Weight Loss from the Inside Out, host of the Health Bite podcast and founder of Dehl Nutrition, a complete line of nutritional bars and supplements. She lives in Brentwood with her hubbie, 3 kids and puppy.

Violin and Cello Concert

Pei-Chun Tsai, from Tainan, Taiwan, is two-time first-prize winner of the Taiwan National Violin Competition. She has performed in Carnegie Weill Recital Hall, Alice Tully Hall at Lincoln Center and the National Concert Hall in Taiwan. Pei-Chun has participated in many music festivals in the United States and Europe. After receiving Bachelor and Master’s degrees in violin performance from The Juilliard School, she completed her Doctorate in Musical Arts from the City University of New York. Pei-Chun is the founder and director of the Campanile Music Festival at San Diego State University where she curates innovative residencies of visiting artists from across the country. Recent guests include the Formosa Quartet and Brooklyn Rider. Pei-Chun has been a member of the San Diego Symphony since 2006. As a violin lecturer at San Diego State University, Pei-Chun performs with the San Diego State University Chamber orchestra regularly. She has recently released her solo violin album “Chaconnes” which you can find on Apple Music or Spotify.

 

Abe Liebhaber, from Santa Barbara, California, has performed frequently with the San Diego Symphony, the Santa Barbara Symphony, Camarada San Diego, as well as in chamber settings domestic and abroad. He holds a tenured position in the Arizona Opera and has performed for nine seasons with the Sarasota Opera in Florida. He received his degrees in music performance from University of California Los Angeles, and California State University Sacramento. Abe is a trained violin bowmaker and restorer of fine bows, and enjoys teaching the craft at his workshop on Adams Avenue “Antiques Row” in San Diego.

 

Fire up Your Relationship

Fire up Your Sex Life!
Sex during the first years of a relationship is often intense, varied, and frequent. As the years go by, sex happens less frequently, is shorter, and more routine. In this funny and comfortable workshop for adults of all ages, genders, sexual orientations, and couple status, Debra will introduce you to a new model of sexual interactions that will change the way you think about sexuality in a relationship. Ranch guests have told us that Debra’s introductory sexuality workshops have changed their sex lives forever! Come prepared to laugh and learn!

Fire Up Your Relationship
Falling in love with a new person is thrilling, but creating a lasting partner relationship for 3, 5, 10, 25, 50 years takes love, friendship, commitment, and skills. Debra will introduce you to scientifically proven easy ways to improve good relationships. She will present the wisdom from the best research on relationships, and you’ll learn practical tips for making your relationship even better. She’ll also give you proven tips on what to do to fall in love with your partner all over again!

Fire Up Sex and Intimacy Back at Home
In this third presentation, Debra will help you create pathways to bringing her workshops home. If you’re here with your partner, you’ll have time and privacy to safely discuss how you want to bring these lessons home with you. If you’re here alone, you’ll have a chance to talk confidentially about how to bring up these topics with your partner or a new partner in your life. And, come and learn why you are a Ferrari!

 

Rev. Dr. Debra Haffner is a sexologist and minister. Most recently, she was the minister at the Unitarian Universalist Church in Reston. In addition to being an ordained minister, Debra has been a sexologist for more than 40 years. She served as the CEO of two national sexuality organizations, is the author or co-author of seven books, and her work has been honored by such organizations as Planned Parenthood Federation of America, the Yale School of Medicine, the Society for the Scientific Study of Sexology, and Union Theological Seminary. She has been a guest speaker at the Ranch for more than a decade and her workshops are consistently noted as “life changing” by our guests. She earned her Masters of Public Health from the Yale School of Medicine, her Master of Divinity from Union Theological Seminary, and her Doctorate in Ministry from the Pacific School of Religion.

Clinical Fitness Assessment

Cardiorespiratory Fitness (CRF) sheds light on how well you can perform in a variety of physical activities and how well you are able to burn the calories you consume. CRF is related to weight management, functional capacity, human performance, and metabolic efficiency, and is the strongest predictor of all-cause and disease-specific mortality.

The RLP Clinical Fitness Assessment, with Registered Clinical Exercise Physiologist, Jody Miller, includes two 30-minute sessions during your week at the Ranch, and one 30 minute session virtually as a follow up to your Ranch visit.

During session one, Body Composition and Aerobic Capacity are assessed.

Body Composition is assessed using the skinfold caliper method with measures taken at several sites on the body (thigh, triceps, subscapular, supra-iliac and abdomen).

Aerobic Capacity (METS) is assessed using a sub-maximal cycling protocol. Guests ride a Schwinn AirDyne to a predetermined target heart rate. Heart rate and blood pressure are monitored.

During session two, a summary of your results and personalized nutrition and exercise recommendations will be provided.

During session three, coaching and support follow up is offered.

Appointment availability and Sign-ups for your Clinical Fitness Assessment can be found in the Main Lounge… or contact Concierge to connect with Jody Miller directly.

Clinical Fitness Assessment package – $397.00 *plus tax

 

Jody Miller, Registered Clinical Exercise Physiologist will provide both the Assessment and Coaching Follow up. Jody works with women and men of all ages to help them achieve weight loss and fitness goals, ultimately reducing the risk of chronic disease. Jody’s specialty is behavior change and sustainable life-long, non-diet approaches addressing an array of health concerns including but not limited to Hypertension, Heart Disease, Diabetes, Chronic Pain, Pregnancy, Infertility, Menopause, Multiple Sclerosis, Arthritis and Osteoporosis.

Jody is a member of and received the Registered Clinical Exercise Physiologist credential from the American College of Sports Medicine (ACSM). She is a member of the Clinical Exercise Physiology Association (CEPA), IDEA Health and Fitness Association, and has received the Exercise is Medicine EIMä designation.

Clinical Fitness Assessment

Cardiorespiratory Fitness (CRF) sheds light on how well you can perform in a variety of physical activities and how well you are able to burn the calories you consume. CRF is related to weight management, functional capacity, human performance, and metabolic efficiency, and is the strongest predictor of all-cause and disease-specific mortality.

The RLP Clinical Fitness Assessment, with Registered Clinical Exercise Physiologist, Jody Miller, includes two 30-minute sessions during your week at the Ranch, and one 30 minute session virtually as a follow up to your Ranch visit.

During session one, Body Composition and Aerobic Capacity are assessed.

Body Composition is assessed using the skinfold caliper method with measures taken at several sites on the body (thigh, triceps, subscapular, supra-iliac and abdomen).

Aerobic Capacity (METS) is assessed using a sub-maximal cycling protocol. Guests ride a Schwinn AirDyne to a predetermined target heart rate. Heart rate and blood pressure are monitored.

During session two, a summary of your results and personalized nutrition and exercise recommendations will be provided.

During session three, coaching and support follow up is offered.

Appointment availability and Sign-ups for your Clinical Fitness Assessment can be found in the Main Lounge… or contact Concierge to connect with Jody Miller directly.

Clinical Fitness Assessment package – $397.00 *plus tax

 

Jody Miller, Registered Clinical Exercise Physiologist will provide both the Assessment and Coaching Follow up. Jody works with women and men of all ages to help them achieve weight loss and fitness goals, ultimately reducing the risk of chronic disease. Jody’s specialty is behavior change and sustainable life-long, non-diet approaches addressing an array of health concerns including but not limited to Hypertension, Heart Disease, Diabetes, Chronic Pain, Pregnancy, Infertility, Menopause, Multiple Sclerosis, Arthritis and Osteoporosis.

Jody is a member of and received the Registered Clinical Exercise Physiologist credential from the American College of Sports Medicine (ACSM). She is a member of the Clinical Exercise Physiology Association (CEPA), IDEA Health and Fitness Association, and has received the Exercise is Medicine EIMä designation.