Newsletter for March 2018
Spring into the kitchen!
Every March 1st, I wake up and think, "I MADE IT!" I know it can snow in March (or April... or MAY!), but to me, March 1st marks the end of the season of Winter! What's not to like about Spring? We can open the windows, begin to clean out what no longer serves us, and try lighter recipes! Try the recipe below on a salad or cold pasta dish!
Eat Well and Be Well,
Bridgett

Lemon Basil Vinaigrette
The juice of a lemon and some zest
2-3 oz of basil leaves
pinch of sea salt
small clove of garlic
3T or a big splash of red wine vinegar
1/2C extra virgin olive oil
Place lemon juice and vinegar in blender first, then add the remaining ingredients, except for the oil. Blend and scrape sides and blend again. Stream the oil while the blender is running or place the basil lemon puree in a jar and add the oil and shake. This is delicious on a green salad with chicken or as a dressing for a cold pasta salad. ENJOY!

Table Talk-a focus on NATURE:
  • What was your favorite part of Winter?
  • What are you most excited about doing this Spring?
  • What are some signs of Spring?
  • Decide on a few family adventures for the Spring.
Taking Some Time Off:
Butter cut out cookies for Easter will be available March 29th and 30th. I will not be in the kitchen April 2-4 and the kitchen will be closed April 5-6, as we will be out of town to celebrate Easter and family! That is a picture of my nephew trying to eat Easter candy out of John Henry's hand! Also pictured, my beautiful mama! Good times!
Join us at xo fitness!
I had a wonderful time speaking at xo fitness last month! Karin and Ryan Jennings invited me back and this time, I am covering the topic of a "Healthy Empty Nest". The talk will focus on heart healthy recipes and small portion cooking. And, of course, there will be delicious samples, printed recipes, and reference materials. March 12th 10:30a-12:00p, $25. Tickets at link below.
Make Dinner, Make a Difference-
THANK YOU!
Thank you for making the first Make Dinner, Make a Difference event a success! We donated 60 weekend back packs to Ben's Wish- and this latest donation marked 1000 back packs in total since our partnership began. Vince, John Henry and I thank you for pulling together with us to make strides against childhood food insecurities in our community!
Summer KIDchen Camps are now enrolling!
Calling Future Foodies!
There are 11 KIDchen Camp opportunities for children 8 years and older. Dates are beginning to sell out. Details, dates, and enrollment instructions can be found in the link below! Keep cooking!
Cooking Classes for adults are now scheduled through May!
Lots of variety to keep you cooking:
  • Holy Ravioli
  • Small Bites for Spring
  • Pasta Making
  • Fish Tacos
  • Dinner and Discussion- topic is Michael Pollan's "In Defense of Food"
Get the details and buy tickets below.

Gather up to 10 people and create your own private class! Perfect for date night, ladies night out, bridal showers, team building, and corporate appreciation. Contact me to book your date! 920.445.1489
Cooking Classes for adults are now scheduled through May!
Adults don't know how to cook simply because no one ever taught them- but it's never too late to learn! This workshop is an intensive 2 day class that will cover the basics of cooking, hands on cooking, and lots of printed reference materials. Tuition also includes a separate one hour coaching session with me once the student has the opportunity to put their knowledge to use to in their own kitchen. I will answer questions and help them overcome challenges. Details below. Call me directly with any questions.
A Wonderful Community Resource: 
Nala's has moved to a new location! They are in Bellevue, near Phin. Allen and his employees are friendly and knowledgeable, so if you feel overwhelmed with their vast selection of wine and cheese- just ask for help and they will be happy to assist you! I loved the Manchego cheese I purchased.
Check them out!

Bridgett Lowery | 416 | 920.445.1489 | 416cuisine@gmail.com | www.416cuisine.com