Start the New Year off right with delicious bites to boost your health inspired by physician and chef Dr. Annie Fenn’s forthcoming book, Brain Health Kitchen along with an insightful conversation moderated by WAMC’s Joe Donahue.
View the full tasting menu below!
Attendees will have the opportunity to purchase a specially discounted copy of The Brain Health Kitchen and have the book signed by the author.
Tickets are $75 per person, purchase here.
CulinaryArts@SPAC: Food as Medicine is produced by Kim Klopstock of Lily and the Rose and Pam Abrams. Additional support is provided by The Savory Pantry, an artisan food gift and cookbook purveyor, and Four Seasons Natural Foods Store.
* Seating on a first come basis. Menu may change according to market availability.
Dr. Annie Fenn is a physician and chef focused on Alzheimer’s prevention. In 2015, she founded the Brain Health Kitchen, an evidence-based online resource about how and what to eat to resist cognitive decline. Soon after, she launched the Brain Health Kitchen Cooking School, the only school of its kind focused specifically on fending off Alzheimer’s and other dementias. Fenn teaches her students which foods are neuroprotective, which ones accelerate cognitive decline, and how to prepare foods using brain-friendly cooking techniques. She has taught the Brain Health Kitchen method of cooking throughout the U.S. and abroad in diverse venues such as women’s and men’s groups, churches, schools, and wellness retreats, both in-person and virtually.
Spinach and Artichoke dip
Moroccan Spiced Snacking Olives
Pan Fried Cod with Collard Greens & Crispy Lemons
Broccoli & Cauliflower Fritters with Garlicky Yogurt & Tomatoes
Sumac-Spiced Chicken with Apples and Currant-Pistachio Rice Pilaf
Your New Favorite Kale Salad
Almond Butter Tahini Blondies
Olive Oil Cake with Glazed Citrus and Almonds
Wine, Beer, Saratoga Water
Blueberry Basil Shrub Mocktail
The Pines at SPAC