Let’s Talk Leftovers! The FISH OF SANCAP sponsored Cooking with Leslie virtual cooking class will be held on Thurs., Nov. 18 beginning at 4:00pm. Participants will join by Zoom and learn tasty ways to use Thanksgiving leftovers including Butternut Squash Creamy Soup, Turkey Vegetable Soup and Cranberry Crumb Bars. Leslie Adams, chef and owner of Sanibel Captiva Catering/Catering by Leslie Adams, will lead the lesson in a virtual cooking class format.
Adams is the former owner of award-winning Rosie’s Deli on Sanibel. After six years of ownership, Leslie sold the deli to devote her energy and talents as a catering and private chef service. She was trained at The California Culinary Academy in San Francisco and expanded her expertise, techniques, and repertoire by attending classes at Le Cordon Bleu in Paris. She has been a caterer and private chef on Sanibel and Captiva Islands for 14 years.
For those living on Sanibel or Captiva, FISH is glad to purchase and deliver the items on the day of the event. FISH will provide a shopping list prior to the event for those guests wanting to purchase their own ingredients. Please indicate if ingredients and delivery are needed with RSVP.
“We are delighted to have Leslie teach participants great ways to use Thanksgiving Day leftovers,” says Jennifer Pagano, FISH Education and Outreach Director. “Also a huge thank you to Saint Michael and All Angels Episcopal Church for providing kitchen space for Leslie’s use.”
Please register no later than Nov. 15, 2021 by contacting the FISH Walk-In-Center, 239-472-4775. Once registered, FISH will provide a link and meeting ID number for access to Zoom.