Presented on: Monday, April 19th at 6:00 PM EDT
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Join us for a three-part series of virtual cooking events featuring three different chefs! Each cooking demonstration will have an emphasis on best practices to reduce your food waste while cooking.
Zarah will be making preserved Meyer lemons and preserved Meyer lemon vinaigrette. The ingredient list includes shallot, red wine vinegar, lemon juice, salt, black pepper, grapeseed oil olive oil, honey, and preserved lemon.
Feel free to cook along with us, or wait for the recording to refer back to. If you have questions you would like to ask our chef, please include them in your registration form. You will also be able to send in questions live during the event! You will receive a unique viewing link in your email confirmation.
This exciting series is co-sponsored by the Sustainability Office, our student Compost Managers, and the Office of Alumni Relations.
Zarah Khan (chef) grew up in Seattle surrounded by food. Her culinary education started young, first learning to bake as a small child with her father, and cooking family dinners as a teen. Studying environmental science led her to a deeper exploration of the stories behind the food she prepared, the impact of humans on our food systems, and how she might inspire a new perspective. After working on farms both domestically and abroad, Zarah returned to the kitchen, eager to use food to inspire people to become more deeply connected to their environment.
As head of the kitchen at Botanica, Zarah brings a commitment to good vibes and beautiful, healthful food. (She’s been known to parade an especially bright leaf of rainbow chard around the kitchen.) She’s an avid runner and certified yoga teacher who reminds her cooks to breathe through the dinner rush. Before Botanica, Zarah was executive chef of the London Plane, Matt Dillon’s beloved Seattle establishment, where she made a name for herself with bright, flavorful, veg-forward cuisine inspired by her Middle Eastern heritage.