Blue Moon Natural Foods’ proprietor and chef Kathy Gallant will offer a series of cooking classes Wednesday evenings, 7 to 9 pm, in November and December. Enjoy the results of healthy cooking with natural ingredients in Blue Moon’s kitchen, and take home some warming recipes for the approaching season. Come with an appetite! Wine will be served. Each class costs $30 per person, $50 per couple. To register, call 603-778-6850 or stop by Blue Moon Natural Foods, 8 Clifford St., Exeter.

On Wednesday, Nov. 8, “Basic Vegetarian Cooking 101” will help those who want to expand their cooking knowledge into the world of vegetarian cooking. Prepare and sample three beginner-friendly, family-friendly vegetarian entrees.

On Wednesday, Nov. 15, “From Stock to Soups and Stews,” geared toward the intermediate cook, will feature soups and stews made from scratch, from a brothy vegetarian soup to a hearty stew. Gallant will cover herbs, ethnic seasonings and finishing techniques.

On Wednesday, Nov. 29, “The Perfect Touch,” will help participants get the most flavor out of their cooking with sauces, flavorings, fresh herbs and spices, and the finishing touches for presentation.

On Wednesday, Dec. 6, learn how to “Cook with Whole Grains.”  This class explores five great grains—quinoa, amaranth, barley, spelt and rices—and multiple ways to base cereals, soups and salads on these nutritious and comforting staples.
American Culinary Federation endorses the Chez Boucher.

The American Culinary Federation Foundation has awarded its endorsement for excellence in culinary education to the Chez Boucher Culinary Arts Training Program in Greenland, according to a press release from the school. This endorsement provides assurance to Chez Boucher students that the new accelerated program, designed for entry-level cooking professionals, meets a recognized, international standard of quality.

The program, run by Chef Ron Boucher, C.E.C., A.A.C, offers 16 weeks of hands-on culinary arts training and eight weeks of practical externship training at the Galley Hatch Restaurant’s bakery and catering facilities in Hampton. The inaugural session starts on Jan. 8, 2007.

For information about the Chez Boucher Culinary Arts Program, contact 603-964-9909 or visit www.chezboucher.com.