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Learn to cook Far West cuisine

April 18, 2014

California cuisine is known for its fresh flavors and fresh ingredients. Hawaii is known for its pork entrees. Learn about Far West cuisines in the final cooking class of the Spring 2014 semester!

Wednesday, April 23
Noon to 1 p.m. and 6-7 p.m.
Gifford Building, Room 114

Quick stop: Aloha State

For this class we will head to the opposite coast, and make a quick stop in Hawaii for good measure.

California is known for fresh flavors and avocados, even in dessert! Our recipes will stay true to that theme, and also include a traditional Hawaiian entrée made with pork.**

The class offers an optional 30- minute Q&A at the end.

Regional, U.S. cuisine

Inspired by our popular “International Cuisine” dining series, we have decided to embark on a new adventure within our own great country.

Join Michelle Milholland, M.S., R.D. and CSU students as they present easy (and in some cases more healthful) dishes from each region of the United States, using traditional ingredients and techniques.

**For the convenience of those who originally planned to attend our “Gluten Free” dining series, all recipes prepared in these classes will be gluten free.


  • $25/public
  • $12/CSU students and employees

Purchase the class now.

Cancellation policy: If the KANC cancels a class for an unforeseen reason, a full refund will be made to participants. If a participant cancels a registration, a refund will be made less a $10 processing fee. No refunds will be made if cancellation is made within 48 hours of the class or program.

Contact: Michelle Milholland
Phone: (970) 491-8615