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In the Kitchen with Edible Orlando: Fresh Cinco de Mayo Recipes (In Person)

May 4 at 11:00 am - 12:30 PM
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May 4 | 11:00 AM - 12:30 PM

Join us for “In the Kitchen with Edible Orlando: Fresh Cinco de Mayo Recipes” on Wednesday, May 4 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

Authentic Mexican cuisine is full of vibrant, fresh flavors, and can be a healthy alternative to the more calorie-laden meals you find in many takeout dinners. To celebrate Cinco de Mayo, Edible Orlando magazine editor Katie Farmand will showcase healthy, delicious recipes, featuring interesting, unique ingredients and locally sourced items. 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. While attending this program, participants will receive a booklet for the following demonstrated recipes:

  • Grouper with Salsa Veracuz
  • Veggie Tacos
  • Loaded ‘Taco Salad’

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. Canceling your reservation for this program is especially important as most of our programs have limited capacities. 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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