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In the Kitchen with Edible Orlando: Cooking with Miso (In Person)

April 6 at 11:00 am - 12:30 PM
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April 6 | 11:00 AM - 12:30 PM

Join us in person for “In the Kitchen with Edible Orlando: Cooking with Miso” on Wednesday, April 6 at 11 AM in the Nutrition Theatre. Please note: registration for all cooking programs close 72 hours in advance so our chefs have time to prepare ingredients accordingly. To register for other “In the Kitchen with Edible Orlando” programs, please click here

Long been a staple of Asian diets, miso is the latest “superfood” to take the cooking world by storm. It’s a paste made from soybeans combined with grains fermented with molds, bacteria and yeasts, and not only adds a rich flavor to several foods, but it’s also chockfull of health benefits. Miso paste is rich in a variety of vitamins and minerals, is protein-rich and contains significant quantities of probiotics, making it a good tool for gut health.

Some recent research even indicates regular miso consumption could reduce the risk of certain cancers due to its Isoflavone content and its rich source of protective antioxidants. Not only is it good for you, miso tastes great in a variety of recipes. In this live, interactive cooking demonstration, Edible Orlando magazine editor Katie Farmand will showcase simple recipes that take advantage of miso, including Miso Caesar dressing, Miso pasta and Miso mushrooms and green beans. This is a demonstration-style cooking program, so prepare to sit back, relax and let our chef prepare the meal while you enjoy delicious items.

Special Instructions: While attending this program, participants will receive a booklet of the demonstrated recipes. Please note: registration for all cooking programs closes 72 hours in advance so our chefs have time to prepare ingredients accordingly.

This program is presented by Katie Farmand and hosted by the Winter Park Health Foundation in collaboration with Edible Orlando.

Cancelling Your Reservation: If you are unable to attend a program, cancelling your reservation gives us an accurate count of how many to expect; for sold-out programs, cancelling your reservation also allows someone on the waitlist to attend in your place. Cancelling your reservation for this program is especially important as we are currently limiting capacities as part of our COVID-19 safety regulations. Cancelling can be done in two easy ways: by calling 407.644.2492 and selecting Option 1, then Option 3 to speak to a representative or by using the online ticket cancellation option in your original confirmation email from Eventbrite.

By participating in this program, you agree to CHWB’s Gracious Space policy.

About the Program Presenter

Katie Farmand has been the editor of Edible Orlando magazine for the last 11 years. She is a recipe developer and is the co-author of “Field to Feast” and “Good Catch,” cookbooks with a focus on Florida farms and seafood.

About the Presenting Organization

Edible Orlando magazine provides recipes, tips, hyperlocal food stories and more. They tell the stories of the Central Florida food scene. The magazine is rooted in the notion that saving room in our busy lives and tight budgets to eat a little more local food has great benefits. Buying real food from locally owned businesses strengthens the economy, supports Florida’s farmers and fishermen, and keeps the community and the environment healthy. And when you sit down at the table with your friends and family – either at home or at your favorite restaurant – you can really taste the difference.

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