Cooking Classes

Sustainable Solano offers healthy cooking workshops around the county that share ways to cook with fresh, seasonal produce. Check here for updates or on our calendar for more information.

2022 Cooking Classes

Join Sustainable Solano’s Local Food Program Manager Stephanie Oelsligle Jordan and guest chefs for lively demonstration cooking classes that celebrate seasonal ingredients and support local farmers. Learn tips and tricks for storing ingredients and cooking seasonally from a CSA box.
(5 pm, June 30) Waste Not, Want Not (in-person class at Avant Garden!) with guest Chef Lisa Núñez-Hancock – Learn more here
(3-6 pm, June 18) Cooking Demonstrations at Bounty of the County at the Solano County Fair – Learn more here
(May 6) Mother’s Day ‘Market to Table’ Brunch with guest Chef Lisa Núñez-Hancock – Spring Garden Savory Dutch Baby & Rossini’s Garden Drink (video is on each recipe page)
(5 pm, April 6) Zero Waste ‘Tops to Roots’ – Simple Vegetable Stock and Arugula & Almond Pesto (video is on each recipe page)
(March 18) Spring Greens with guest Chef Laura Dolye – Garlicky Sautéed Greens, Kale Salad with Bitter Greens and Lemon, and Chimichurri Sauce  – Get the recipes and video here
(Feb. 4) Bean Basics – Black Bean Burgers, and Cannellini Beans with Garlic & Sage – Get the recipes and video here
(Jan. 27) Immune-Boosting Foods – Japanese-inspired Immune Boosting Soup from Chef Lisa Núñez-Hancock – Get the recipe and video here

Cooking Class Videos

Watch the latest cooking classes here
(find videos with relevant recipes)

If you watched a cooking class video, please take our quick survey. These surveys help us gather data important to our funders.

Interested in hosting a demonstration cooking class at your business, place of worship, or event? Contact Local Food Program Manager Stephanie Oelsligle Jordan at stephanie@sustainablesolano.org 

Refer to our events calendar for more details and to register for certain workshops.

Funding for cooking classes promoting specialty crops was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM190100XXXXG008. The content is solely the responsibility of the authors and does not necesssarily represent the official views of the USDA.