Learn to make Zero Waste Minestrone with Chef Eric Lee on Zoom
Let's meet @ 20:00 on Zoom and learn how to make Minestrone, using pantry staples, and odds and ends from our vegetable drawer. The second part of the session the Chef will discuss a classic Italian technique for leftover Minestrone called Ribollita.
Chef Eric Lee is the Slow Food Nations Zero Waste Commisary Kitchen Chef. He is also the Executive Chef at Acreage by Stem Ciders. A 23 year veteran of kitchens and has dedicated his career to farm to table and waste mitigation in Colorado.
The cooking session will be live-streamed on Zoom from the USA. Participants will be live on video and able to ask questions in the chat, but not able to use their audio/microphones during the webinar. He’ll record each session and post them on his website (see link) so we can access the content at the times that work for us.
- Large Pot (6qt).
- Chef's Knife
- Cutting Board
- Stock, as available
- Ingredients, as available and easily substituted. Some ideas: Carrots, Onion, Cabbage, Chard, Kale, Garlic, Dried or Canned Beans, Savory Herbs, Bread, Hard rind cheese, Eggs, Salt.
Please know that this recipe is infinitely adaptable,so join the cooking session with whatever you have available.
Link to website & registration: Protected content
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