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Whether she’s taking students to local farmers markets or showing how it’s done in her home kitchen, Solomon’s classes have become some of the most popular at the Adult School.
This fall, Solomon launched a full lineup of introductory courses that gave students a reason to look forward to Friday classes. This semester, her two-session “cooking basics” courses featured easy-to-make recipes that taught participants how to prepare everything from a spicy flank steak and Asian noodle soup to ginger-lime chicken and strawberry shortcake.
During classes, students function as sous chefs, chopping, mixing and sautéing to turn out the simple meals. At the end of each class, students join Solomon for a communal lunch to enjoy the fruits, meat and vegetables of their labor. In October, Solomon treated the school’s Advisory Committee to a cooking demonstration and sampling of Vietnamese slaw with chicken.
Solomon has three classes remaining this semester: Meals in Minutes I and II and Stoups, an introduction to hearty soups and stews that should get students through the winter. Next semester, there will be even more basic cooking classes, trips to the farmers market and parent-child cooking demonstrations.
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