Menu features organic, gluten-free, vegetarian and budget-friendly ingredients
March 24, 2011 (Raleigh, NC)— NC State Dining will be joining in campus-wide efforts to celebrate Earth Week with a free cooking demonstration on March 21 at Case Dining Hall. Linda Watson, NC State alumna and creator of “Cook for Good,” will host the event.
NC State students, faculty and staff are invited to join Watson as she creates a menu with ingredients that are organic, gluten-free, vegetarian and budget-friendly. Recipes include “Hoppin’ John,” a traditional southern dish made with black-eyed peas, and a nutritious “Baked Sweet Potato with Cinnamon-Yogurt Sauce.” Guests that would like a vegan-friendly or diary-free dish will be accommodated.
Registration for the event is free, but limited to sixty people for each session. Session times are 2:00 to 2:45 p.m. and 3:00 to 3:45 p.m. Tickets are available Monday, March 21 through April 8, while supplies last.
To register for a cooking demonstration time, visit: http://go.ncsu.edu/cookforgood. For more information about “Cook for Good” visit: http://www.cookforgood.com/index.html.
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