Meal Prepping: Fix, Freeze & Feast
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Sometimes we need a break, and just pull out dinner from the freezer, but there is no substitute for your own home cooking. Learn the tricks and shortcuts our own expert personal Chef Diane Manteca does for her clients and for herself! Diane will demonstrate how to make four flavorful, freezable dishes that you can tuck away and enjoy when you are too tired to cook! Our menu includes Mexican Brown Rice & Turkey Casserole, Chicken with Potatoes, Peas, and Curried Coconut Milk, Chickpea and Artichoke Stew, and Orange-Braised Pork Tenderloin with Veggies. She will also give you tips on the proper cooling, storing, defrosting, and labeling for your prepared dishes.
PLEASE NOTE: YOU WILL BE "WAITLISTED" FOR THIS CLASS AT TIME OF REGISTRATION AND WILL NOT BE CHARGED UNTIL THE MINIMUM NUMBER OF REGISTRANTS REQUIRED HAS BEEN REACHED. WHEN THAT MINIMUM HAS BEEN SATISFIED, YOU WILL BE MOVED FROM THE WAITLIST AND AN INVOICE FOR PAYMENT WILL BE EMAILED TO YOU. AFTER PAYMENT HAS BEEN MADE, YOU WILL RECEIVE AN ADDITIONAL EMAIL WITH LOGIN INFORMATION TO JOIN THE CLASS.
Instructor: Diane Manteca
About Our Instructor:
Diane has been a professional chef for 25 years, working in high end gourmet establishments as well as catering companies. She owned the Brickyard Cafe in Cambridge for 7 years which was an eclectic and popular restaurant tucked away in the Fresh Pond area. Diane has co-authored a Zone cookbook on healthy eating and worked as a food consultant with recipe development for a major corporation. She has been a culinary teacher at Assabet Regional Vocational School and Brookline High School and has participated in many charitable events including Dana Farber: Cooking for a Cure. She is now a personal chef with clients in the Boston area, and her biggest passion is teaching - especially Italian cuisine which is her specialty.