New England Botanic Garden at Tower Hill will present an online program on October 21 at 4 pm with Laura Ziman.
Meatballs (or non-meat) can be made of most anything and are enjoyed by people everywhere. We can use chicken or turkey with unexpected flavors, beef or lamb seasoned with international flavors and simmered in a tomato-based sauce and finally, a vegetarian ball that any meat-eater would find a delight. An ingredients list and recipes will be provided beforehand so you can cook along with the rest of the class.
Laura Ziman is a greatly experienced cooking instructor who hails from New York City, where she grew up eating the plethora of foods available. After graduating from college, she attended cooking school in Paris. On her return to New York, she started her life as a professional cook, which includes years of teaching, catering, owning a restaurant, and food styling for television. More recently she has added teaching and lecturing on topics of food history. Even without a restaurant, she cooks every day.
$20 Member Adult; $30.00 Adult (Online Workshop) The webinar will be recorded, and a link to the video will be available until December 21, 2023.
