Winter Waters X Cookshop: Exploring Sea Vegetables

$80.00
Only 1 available

Join nutritionist Kelly McLauchlan Stone and chef Luca Ponti on a deep dive into sea vegetables in collaboration with Winter Waters and their seaweed-centric seafood series. 

The focus of this class will be how to play around with sea vegetables in the kitchen, tasting the unexpected flavors the sea has to offer. You'll learn tips and tricks to add these superfoods to your meals, which are flavorful and enjoyable for you and the whole family.

What to expect:

  • The class will include all instructions, tools, recipes, and ingredients.

  • This is a hands-on cooking class creating delicious foods together, and students will eat their creations or take things home at the end of class.

  • Menu to include: Lavash Crackers with sea lettuce powder, Miso soup with housemade dashi,  Wakame & avocado salad, and Dark Chocolate Kombu Ice cream.

  • Cookshop will donate 10% of ticket sales to the Oregon Kelp Alliance.

About our Instructors:

Kelly McLauchlan Stone is a Philadelphia native who moved to Portland in 2017 to pursue her master's degree in holistic nutrition. She has been in the kitchen, eating and baking since she was a toddler, and she loves to create custom recipes that showcase seasonal produce and exceptional flavors. She is the owner and executive wellness consultant at Second Nature Wellness, offering customized nutrition education and wellness programming for teams and executives in the workplace. Kelly is best known for her enthusiasm for delicious food, and her favorite motto is 'will travel for food.'

Luca Ponti s a San Francisco native who has lived in Oregon since 2010, helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland, where he became known for his exuberant energy and creativity. According to People Magazine, he makes the best pie in Oregon. 

Join nutritionist Kelly McLauchlan Stone and chef Luca Ponti on a deep dive into sea vegetables in collaboration with Winter Waters and their seaweed-centric seafood series. 

The focus of this class will be how to play around with sea vegetables in the kitchen, tasting the unexpected flavors the sea has to offer. You'll learn tips and tricks to add these superfoods to your meals, which are flavorful and enjoyable for you and the whole family.

What to expect:

  • The class will include all instructions, tools, recipes, and ingredients.

  • This is a hands-on cooking class creating delicious foods together, and students will eat their creations or take things home at the end of class.

  • Menu to include: Lavash Crackers with sea lettuce powder, Miso soup with housemade dashi,  Wakame & avocado salad, and Dark Chocolate Kombu Ice cream.

  • Cookshop will donate 10% of ticket sales to the Oregon Kelp Alliance.

About our Instructors:

Kelly McLauchlan Stone is a Philadelphia native who moved to Portland in 2017 to pursue her master's degree in holistic nutrition. She has been in the kitchen, eating and baking since she was a toddler, and she loves to create custom recipes that showcase seasonal produce and exceptional flavors. She is the owner and executive wellness consultant at Second Nature Wellness, offering customized nutrition education and wellness programming for teams and executives in the workplace. Kelly is best known for her enthusiasm for delicious food, and her favorite motto is 'will travel for food.'

Luca Ponti s a San Francisco native who has lived in Oregon since 2010, helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland, where he became known for his exuberant energy and creativity. According to People Magazine, he makes the best pie in Oregon. 

More about Winter Waters:

Winter Waters is partnering with chefs and tastemakers to celebrate regenerative seafoods, emphasizing farmed sea vegetables, including wakame, kombu, sea lettuce, and dulse. Their mission is to raise awareness of farmed sea vegetables as a superfood culinary ingredient and to improve local Oregon coast food systems.

Winter Waters was created when passionate seaweed advocates, Alanna Kieffer of Oregon Seaweed, and Rachelle Hacmac of Blue Evolution, teamed up with Oregon Coast food systems value-chain coordinator Kristen Penner. We dcided it was time to bring a seaweed-centric series to the Portland and Oregon Coast area!

We are three women working hard to make regenerative seaweed and local seafood a familiar and favorite food in our communities and help everbody source locally. We are foodies, farmers, and fishermen, who want to share the unbelievable work being done in our backyards with you.