All About Food: Enlightened Eating

"Eat food, not too much, mostly plants" is one man's eating manifesto. Could it really be that simple? Explore the dynamics of food selection (shopping), food preparation (cooking), and food consumption (eating). Expand your understanding of ethical eating practices, gain knowledge of the "hidden" benefits of using local ingredients, and learn quick and healthy cooking techniques that enhance the flavors and nutritional value of food. Each class meeting will include a lecture/discussion component, cooking demonstration, and food tasting.

Instructor: Brian Dagnall

Three Tuesdays: 4:30 - 6:30pm
November 13, 20, 27
Brian Dagnall

Brian Dagnall, executive chef at Wesleyan, trained at Johnson and Wales University and the Culinary Institute of America. After studying under master chef Paul Amaral as a teenager, Dagnall traveled the United States, working as executive chef at numerous restaurants. Upon returning to New England, he joined Bon Appetit Management Company and has served as executive chef at four universities in the northeast. He shares Bon Appetit’s commitment to socially responsible practices and support of local farmers and vendors.