The Tri-Cities Cancer Center is excited to announce that we will be offering virtual cooking classes again in 2021. Our first offering of the year will be a 4-part meal prep series starting on Wednesday, February 3^rd from 5:30 to 7:00PM on Zoom. Cooking classes will be led by Chef Kyle Thornhill of Tsunami Catering. This cooking class series will be fun, educational, and focused on helping participants prepare nourishing and delicious meals.

Education regarding cancer fighting properties of ingredients will be provided by a Lourdes Health Dietician or the Tri-Cities Cancer Center Naturopathic Physician, Dr. Lindsey Josephson.

Each class will be held from 5:30 – 7:00PM on Zoom. Each cooking class will be unique, focusing on a different meal. Registration is required. To register or for more information, please call (509) 737-3440 or visit tccancer.org/cuisine

When: Wednesdays – February 3^rd, February 17^th, March 3^rd and March 17^th from 5:30 – 7:00PM

Where: Comfort of your own home

Cost: $200 for 4-part series; $60 for individual session. Cost includes One Bite at a Time Cookbook; Apron, Insulated Freezer Bag and Main Ingredients to prepare meals.

• February 3rd – Roasted Chicken with a Seasonal Couscous
• February 17th – Turkey Patties with a Spinach Orzo with Pine Nuts and Feta
• March 3rd – Lemony Chicken with Capers and Kalamata Olives with Mashed Cinnamon Butternut Squash
• March 17th – Grilled Portabella with Mediterranean Lentil Salad

First-Class Team. World-Class Treatment You Deserve. We are YOUR Tri-Cities Cancer Center. To learn more about the Tri-Cities Cancer Center, please visit tccancer.org

About Chef Kyle Thornhill: A native of Napa Valley, CA, Kyle Thornhill trained under great chefs such as Cindy Paulson (chef and cookbook author) at Mustards Grill, Thomas Keller at the French Laundry, and chef Bob Turley at the popular Yountville Grill. Kyle was named Executive Chef for Platt Productions a role in which expanded to events with Robert Mondavi Winery, Sutter Home. Kyle also co-founded and co-operated a kid’s cooking school in Napa Valley. Most recently Kyle held the position of Executive Chef for Mills College and managed catering as for the Oakland Raiders NFL team.