Teacher (visiting from California): Benjamin Zappin, L.Ac, Dipl OM
Time: Saturday, February 11th, 2:00-6:30pm
Sunday, February 12th, 2:00-6:30pm
The objective of this class is to provide participants with an understanding of theory and methods for integrating Chinese herbs into cuisine in a way that is both esthetically pleasing and therapeutically valuable.
The lecture portion will include a review of principles of Asian principles of digestive health and establish a repertoire of methods for delivering herbs for balancing the body and for the treatment of specific conditions. An emphasis will be placed on how to impart this in a clinical setting.
The demonstration portion will provide participants with a foundation for constructing stocks, soups, and sauces that can be used in versatile settings while concurrently creating a flight of sumptuous and nourishing food to enjoy.
Note from Mitch: This class was a huge success. Ben has promised us he will be back and we have all taken away great information for our own lives and to help our clients.