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Havasu chef teaching how to make healthier meals from family favorites

December 18, 2018

Sharpen your knives, don a cook’s apron and be ready to learn. Another cooking class is scheduled for January. But don’t delay signing up for it — there’s only room for 15 students.

Le Cordon Bleu-trained guest chef Sarah Freick will be leading the class. By day, she teaches culinary art to Mohave Community College students and is a mentor chef for Lake Havasu High School students enrolled in the WAVE culinary arts program. Her other gig is catering private events.

WAVE program coordinator Kim Santangelo is taking reservations for Freick’s upcoming class. The cost is $150 for four three-hour classes, 5 to 8 p.m. The class is at WAVE’s kitchen, 1540 S. Palo Verde Blvd. The dates are Jan. 7, 10, 14 and 17. Call Santangelo at 508-331-4586 or email ksantangelo@wavejted.org for more information.

“The class – ‘Recipe Remodels’ — is a spin on healthy cooking using favorite recipes. It’s perfect for people who have ‘healthier eating’ as their New Year’s resolution,” Santangelo said.

Some of the spin involves preparation techniques, such as baking instead of frying. Other alterations involve making substitutions on the ingredients list.

“The class is a reboot of your normal recipes you use every day, such as tacos, spaghetti, stir-fry and nachos,” said instructor Sarah Freick. There are more than 12 recipes in all. “We’re concentrating on everyone’s favorites plus low-carb options and paleo.”

During the class, students are divided into teams of two or three people. Each team prepares one dish, then everyone sits down together to enjoy the food they’ve prepared.

“I make up packets for everything each team needs, then I turn them loose in the kitchen. I walk around the whole time, checking on their progress and advising as needed. We spend about two hours prepping the food, 30 minutes eating what everyone has made and another half-hour for clean-up,” Freick said.

Freick frequently teaches the evening adult classes for area residents. Other recent classes have featured sauces (and making soups from the sauces) and holiday favorites, from appetizers to the entrée to the sides to desserts.

But Freick’s next big project is a week from now.

“Making Christmas dinner for my family is always a big one for me. We’re having prime rib with a horseradish and herb crust and cabernet and mushroom gravy. I’m also making Yorkshire pudding. It’s sort of a cross between bread and a soufflé that you make with the drippings from the prime rib,” she said.

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