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METHOD:PUBLISH
UID:a834fa99-c71b-40ef-ba29-7a932b74cee4
X-WR-CALDESC:Get back to the basics of messing around and finding out.  In 
 this class\, we will learn how to use simple ingredients from your fridge 
 to build a foundation for your salad dressings. Customizing to your taste\
 , allergies\, or intolerances.  First\, we will make pesto\, which will th
 en allow us to flavor our vinaigrette\, and then apply the same logic to m
 ake an aioli from scratch. We think that the convenience of grabbing a sal
 ad dressing off the shelf is easier\, but a homemade dressing has more fla
 vor\, nutrition\, and doesn't have the preservatives of shelf-stable dress
 ings. Plus\, being creative is the best part!\n\nAbout the Guest Chef\, Je
 nna Beck: \nI have been a part of the Missoula community for almost 18 yea
 rs\, and have enjoyed every bit of it. Studying dance at the University of
  Montana was what brought me here\, and the community and beauty of the ci
 ty is what kept me here. Even though dance isn’t the focus of my life curr
 ently\, I still enjoy a good jig in the kitchen while cooking. I have made
  my way through several restaurants in Missoula\, such as Scotty’s Table\,
  The (old) Old Post\, and\, most currently River and Range catering. After
  what was a tough decision\, I decided to part ways and start my own busin
 ess\, Žena Homemade Goods and Catering. This company is what I see as a ju
 mping-off point to merge community with cooking. I strive to build systems
  that support others to also showcase their talents in the kitchen but als
 o support the community so that everyone can eat. Food is a right\, not a 
 privilege.
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X-WR-TIMEZONE:America/Denver
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TZID:America/Denver
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TZNAME:MST
DTSTART:20251102T020000
TZOFFSETFROM:-0600
TZOFFSETTO:-0700
RDATE:20261101T020000
RDATE:20271107T020000
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DTSTART:20260308T020000
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RDATE:20270314T020000
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UID:5f05b8a6-150a-4fca-a734-59c9f4c75de3
DTSTAMP:20260611T214941Z
DESCRIPTION:Get back to the basics of messing around and finding out.  In t
 his class\, we will learn how to use simple ingredients from your fridge t
 o build a foundation for your salad dressings. Customizing to your taste\,
  allergies\, or intolerances.  First\, we will make pesto\, which will the
 n allow us to flavor our vinaigrette\, and then apply the same logic to ma
 ke an aioli from scratch. We think that the convenience of grabbing a sala
 d dressing off the shelf is easier\, but a homemade dressing has more flav
 or\, nutrition\, and doesn't have the preservatives of shelf-stable dressi
 ngs. Plus\, being creative is the best part!\n\nAbout the Guest Chef\, Jen
 na Beck: \nI have been a part of the Missoula community for almost 18 year
 s\, and have enjoyed every bit of it. Studying dance at the University of 
 Montana was what brought me here\, and the community and beauty of the cit
 y is what kept me here. Even though dance isn’t the focus of my life curre
 ntly\, I still enjoy a good jig in the kitchen while cooking. I have made 
 my way through several restaurants in Missoula\, such as Scotty’s Table\, 
 The (old) Old Post\, and\, most currently River and Range catering. After 
 what was a tough decision\, I decided to part ways and start my own busine
 ss\, Žena Homemade Goods and Catering. This company is what I see as a jum
 ping-off point to merge community with cooking. I strive to build systems 
 that support others to also showcase their talents in the kitchen but also
  support the community so that everyone can eat. Food is a right\, not a p
 rivilege.
DTSTART;TZID=America/Denver:20260630T180000
DTEND;TZID=America/Denver:20260630T200000
LOCATION:1075 South Ave. W.\, Missoula\, MT 59801 US
SUMMARY:Whisk It & Risk It: DIY Dressings from Scratch
END:VEVENT
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