October 12th
Scrumptious Seaweed


Two expert chefs from the Detroit Institute of Gastronomy will lead a program on cooking with seaweed. The program will be presented in three "courses" with related information on the chemistry involved: 1) Smoothie course (nutrition focus), 2) Kombu chicken with kelp noodles (flavor focus), and 3) coconut pudding with mango gel, raspberry pearls and crispy seaweed (texture focus). There will be cooking demos and samples for attendees; the event is FREE. We are working on a Zoom link and will publicize that if available.

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