Culinary Medicine: Protein & Health Outcomes

Tickets here: https://www.eventbrite.com/e/culinary-medicine-protein-and-health-outcomes-tickets-64511234840?fbclid=IwAR2SDOY_QWpbbW1ki6VaJ0kMvgrLNyBvkTsEmwNmLNAv9ygjMKyAXBswNWw

Join VegLife Des Moines and DMU, for a lunch hour cooking class with Chef Steve Bryce from Brightside Kitchen. In this class you’ll learn how to make the distinction between amino acids, the building blocks for protein, and the “protein” that is marketed to us by the food industry. We will examine the nine essential amino acids and plant sources. You’ll learn how to prepare pesto pasta, a yummy chickpea pasta with a creamy pesto.

Chef Steve Bryce grew up on a farm. He raised hogs and studied at Iowa State University for a degree in animal science. This led to a 25 plus year career in the meat industry. After several years of trading agricultural commodities, Steve started cooking. The science of flavor, along with a culinary class that challenged him in new ways, brought him to a new career as a restaurateur. Concerned about health outcomes of his customers, he decided to cook 100% plant based. In 2018, he opened Brightside Kitchen with his wife, Deanne.

Please contact us at classes@veglifedesmoines.org with allergy information or questions.

We would like to thank DMU and the Preventative Medicine club for this opportunity and allowing us to offer this class for the low donation cost of $5! We ask that you only purchase a ticket if you can truly attend the event. Please plan to arrive at 11:45am to ensure you’re in the classroom by noon. Thank you.