Wed, Jun 27 from 6pm - 8:30pm

Learn the methods for cooking and using a variety of whole grains as nutritious and filling side dishes, salads, or center of the plate entrees.

Chef Jim Birmingham is an American Culinary Federation Certified Executive Chef.  Currently Chef Jim is the Director of Nutrition Services for the Washington South Supervisory Union.  Previously, as Culinary Department Chair at New England Culinary Institute, Chef Jim taught classes such as Flavor Development, Contemporary Cuisine and Restaurant Operations.   Chef Jim spent many years in hotel restaurants including Trapp Family Lodge and as Executive Sous Chef at Topnotch Resort in Stowe, VT.  He holds a Bachelor of Health Science degree from Johnson State College and earned the Grande Diplome from Le Cordon Bleu in London.

General Admission
$54.39 with fees
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If you would like to avoid credit card fees and pay with cash or check, please choose this option and drop off or mail in payment for $50 to Richmond Community Kitchen. Mailing address is PO Box 333 Richmond, VT 05477
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Richmond Community Kitchen

13 Jolina Ct
Richmond, VT 05477