Paper Organization and the introduction of the Sunday Basket

Are you drowning in paper or spending precious time searching for important household and family papers?   Feel like you have a never-ending to do list in your head?   No matter the stage of your life you’re in, there’s always paper…and so much of it!   Paper can overwhelm our houses and our lives, causing stress, anxiety and wasted time.   This 30-minute virtual session will introduce you to the Organize 365 Sunday Basket® system.

Your Certified Sunday Basket® workshop instructor will cover:

* What to SAVE, what to SHRED (Printable Provided to Attendees)

* WHAT is a Sunday Basket® and WHY Should I Use One?

* How to get STARTED Managing your Paper

* How to stop using your BRAIN for a To Do list

* How to SUSTAIN the Sunday Basket® system

Please register to receive the Zoom link information.

In this cooking demonstration, Chef Weasey will talk to you about different types of beans, rice, and alternative grains and show you how to properly prepare them for your dish! Chef Weasey will go over cooking methods for each of the grains along with a practical demonstration of how to cook rice, the difference between dried and canned beans as well as some of the most popular grains like quinoa and farro.

Chef Weasey is a graduate of the Culinary Institute of America in Hyde Park, New York. Before launching Cooking Made Weasey, she worked for some of Baltimore’s most prestigious restaurant groups, and for Maryland’s only Relais and Chateaux property in Baltimore. Throughout her life, Weasey has had the ambition to teach and show other people her love and passion for culinary arts.

Please register to receive the Zoom link information.

Learn to expertly arrange fresh flowers in this guided workshop! Cathy and Heather bring their artistic hands and years of practice to guide you through the creative process of floral arrangements. Fresh air and colorful flowers are a recipe for a beautiful evening! Personal charcuterie plate included in your ticket.

Work spaces will be arranged with plenty of space, and we ask that you wear your mask upon entry, exiting, and moving around the space. At your work station you are welcome to remove your mask. Please note in the comments if you would like to share a workspace with a guest or another member.

Please register to reserve your spot. Registration will close on Tuesday, September 22nd at 4pm. No refunds after Tuesday, September 22nd.

Registration for the floral arrangement workshop has closed. If you wish to be placed on the waitlist in event someone cancels, please contact Jennifer Greenawalt at [email protected]

Chef Frank “opens the books” to three generations of family recipes.  In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts).  Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.

There are no pre-requisites and each session is self-contained.  You may attend any or all.

Syllabus:

1. Session 1 (September 16) – Mother Sauces
   1. Roux
   2. Bechamel
   3. Veloute
   4. Marinara
2. Session 2 (September 30) – Building Flavor
   1. Mirepoix
   2. Bolognese
   3. Pasta e Fagioli
3. Session 3 (October 14) – Vedure
   1. String Beans
   2. Brussels Sprouts
   3. Asparagus
   4. Broccoli
4. Session 4 (October 28) – Pestos
   1. Kale Pesto
   2. Red Pepper Pesto
   3. Pesto Bianco
   4. Avocado Pesto
5. Session 5 (November 11) – Noni Specialties
   1. Polenta
   2. Noni’s Chicken

Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian.  Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.

Cooking made Weasey will venture out to the farm stands and farmers markets for some of the seasons best produce. In this demonstration, Chef Weasey will prepare dishes that are sure to keep you warm in the cooler months to come.

Chef Weasey is a graduate of the Culinary Institute of America in Hyde Park, New York. Before launching Cooking Made Weasey, she worked for some of Baltimore’s most prestigious restaurant groups, and for Maryland’s only Relais and Chateaux property in Baltimore. Throughout her life, Weasey has had the ambition to teach and show other people her love and passion for culinary arts.

Please register to receive the Zoom link information.

Chef Frank “opens the books” to three generations of family recipes.  In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts).  Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.

There are no pre-requisites and each session is self-contained.  You may attend any or all.

Syllabus:

1. Session 1 (September 16) – Mother Sauces
   1. Roux
   2. Bechamel
   3. Veloute
   4. Marinara
2. Session 2 (September 30) – Building Flavor
   1. Mirepoix
   2. Bolognese
   3. Pasta e Fagioli
3. Session 3 (October 14) – Vedure
   1. String Beans
   2. Brussels Sprouts
   3. Asparagus
   4. Broccoli
4. Session 4 (October 28) – Pestos
   1. Kale Pesto
   2. Red Pepper Pesto
   3. Pesto Bianco
   4. Avocado Pesto
5. Session 5 (November 11) – Noni Specialties
   1. Polenta
   2. Noni’s Chicken

Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian.  Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.

Chef Frank “opens the books” to three generations of family recipes.  In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts).  Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.

There are no pre-requisites and each session is self-contained.  You may attend any or all.

Syllabus:

1. Session 1 (September 16) – Mother Sauces
   1. Roux
   2. Bechamel
   3. Veloute
   4. Marinara
2. Session 2 (September 30) – Building Flavor
   1. Mirepoix
   2. Bolognese
   3. Pasta e Fagioli
3. Session 3 (October 14) – Vedure
   1. String Beans
   2. Brussels Sprouts
   3. Asparagus
   4. Broccoli
4. Session 4 (October 28) – Pestos
   1. Kale Pesto
   2. Red Pepper Pesto
   3. Pesto Bianco
   4. Avocado Pesto
5. Session 5 (November 11) – Noni Specialties
   1. Polenta
   2. Noni’s Chicken

Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian.  Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.