Cook the Book with Bryn Mooth: 'Cooking in Real LIfe' by Lidey Heuck

Join Bryn Mooth, editor of Edible Ohio Valley magazine, for this inspirational class featuring recipes from Lidey Heuck, a contributor to New York Times Cooking. Her book is a result of an intuitive sense for what people want to eat, gaining knowledge from an impressive background of testing recipes and managing Ina Garten’s social media. You’ll enjoy Bryn’s thoughts on the book and a wonderful menu paired with wine.

Menu

Shaved Carrot Salad with Creamy Sesame-Ginger Dressing
Salmon with Honey & Chili Crunch
Cider-Glazed Sausages with Caramelized Apples and Fennel
Maine Pumpkin Buckle

$110

Upcoming Class Times

November

Wednesday, November 6 | 6 p.m. - 8 p.m. | $110

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About Bryn Mooth

Bryn Mooth is the editor for Edible Ohio Valley Magazine and the author of The Findlay Market Cookbook. She shares fresh and seasonal recipes on her website, writes4food.com. Bryn writes about food and wellness for local and national publications, and for food retailers and organizations. She's a passionate home cook, wine enthusiast, vegetable gardener and local food advocate.

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