With Jennifer Noseworthy

Learn to cook Summer Zucchini Pasta, Cucumber Caprese Salad, and Pan Seared Herbed Chicken Thighs

Join us on Tuesday, July 22nd for a night of cooking up a spread of flavorful food specialized for summer produce! Led by Jennifer Noseworthy, Associate Professor of Biology at IWU and director of the Alliance Gardens, you’ll learn how to cook three mouth-watering dishes: including Summer Zucchini Pasta, Cucumber Caprese Salad, and Pan Seared Herbed Chicken Thighs.

Using locally sourced ingredients, you’ll gain knowledge not only in how to prep a delicious meal, but also how to use what’s best fresh from harvest.

The cost is $25 per person.

July 22 | 6:30-7:30pm

326 S Washington St. Marion, IN
Cooking Workshop | $25 per person
Space is limited.