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The Womxn Queer Food Club

Recurring Event see all

October 17 @ 6:00 pm 8:00 pm

The Womxn Queer Food Club meets the third Monday of every month:

October 17th,  November 21st, December 19th from 6:00 pm – 8:00 pm

Instructor:  Chef Grace Martino

Location: Rotary Kitchen

All Levels
Adults 21+

$30 – $250 Sliding Scale Registration

What is The Womxn Queer Food Club Description?

The Womxn’s Queer Food Club will dive into a range of bold and bright dishes that will utilize produce that’s in season, and ingredients that are local, while equipping you with techniques you can use all across your kitchen. And the best part? You’ll be doing so in the company of queer womxn, while listening to music of queer artists. 

Who is this club for?

Do you identify as a Queer Womxn and also have a love affair with cheese as much as we do? Maybe the kitchen intimidates you, but you want to learn how to cook more? Or perhaps you are looking for more queer community in the Sonoma area? If one or more of these things sound like you, this club is the perfect place for you!

What is on the menu for the first few classes?

– spicy yellow corn+goat cheese capennelle alongside blistered sugar snap peas with mint and buttermilk and curaçao grapefruit spritz

– butternut squash gnocchi alongside cantaloupe/cucumber/mint labneh salad and a white negroni demo

– the PERFECT Steak alongside charred carrots with cumin yogurt and sumac with a bourbon sidecar demo

FINANCIAL AID AVAILABLE

Click Here for our Class Registration & Cancellation Policies

Chef Grace Martino she/they

Grace Martino is a chef, a singer, a nonprofit leader, and a brand new resident of Sonoma! While studying opera at UCLA, Grace started her own catering business in LA, beginning first with small commissions, to then catering art gallery openings, nonprofit fundraising events, and much more. Hailing from a New York Italian family, Grace’s culinary style tends to lean Italian and Mediterranean. She’s committed to using what’s locally sourced and in-season to inspire her cuisine, and what better place than Sonoma to use what’s fresh and local?

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