The next “Keep Calm and Cook On” virtual cooking demonstrations have been scheduled.
On Feb. 25, the demonstration will include black bean cake, charred zucchini polenta and slow-roasted mushrooms with jus. Laura Evans, a Nebraska Medicine dietitian in the Bariatric Center, will join hosts Steven Wengel, MD, assistant vice chancellor for wellness at UNMC and UNO, and Metropolitan Community College’s Brian O’Malley and Cathy Curtis.
On March 19, the demonstration will include sweet pea and honey sorbet, toasted walnuts and raspberries. Jaqueline Swartz, a Nebraska Medicine dietitian in the Bariatric Center, will be the guest.
The 90-minute presentations also will include nutritional information and a live question-and-answer session.
To obtain the Zoom link, register in the Bridge platform and search for “Keep Calm and Cook On” in the Learning Library. This event is a joint effort of human resources, the wellness program, medical nutrition and Metropolitan Community College’s Institute for the Culinary Arts’ Open Kitchen.
Questions? Contact Giovanni Jones.
See recipes and notes from previous events.
UNMC will share names of all attendees with MCC for auditing purposes.