Cast Iron Cookery (Southwest)

Cozy home cooking for spring and summer: roasted vegetables, roasted chicken, cheesy cornbread, focaccia intended to raise your spirits in warmer and longer days. Scones with your own hand-whipped cream and fruit preserves. Bring closed containers for taking home your leftovers. Breads transport best in cardboard or heavy paper bags.

If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections.

Janice Grover

JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for more than 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian, Latin American, and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, during the Great Recession, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.

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