In-Person Cooking Class

Author Event!

The Brain Health Kitchen with Dr. Annie Fenn

Sun | Feb 05, 2023 | 10A–2P PT

Teacher Annie Fenn M.D.

Annie Fenn is a physician, chef, and founder of the Brain Health Kitchen, the world’s only cooking school devoted to preventing Alzheimer’s and other dementias, where she promotes the good news that cooking and eating for brain health is both easy and delicious.
Annie has drawn from her Sicilian-American roots to create this Mediterranean menu of recipes from her new book, The Brain Health Kitchen. While you snack on Broccoli and Cauliflower Fritters and Pizza-Spiced Olives, Annie will teach us how to fill our pantries with neuroprotective foods, including optimal cooking oils, with guidance for making and using nut-based milks, baking with olive oil instead of butter, and reducing inflammatory particles when cooking fish, chicken, and meat.
Then, we’ll move into the kitchen to cook brain-healthy Spiced Scallops with Curried Lentils, Creamy Seafood Chowder with Root Vegetables, Mushroom Bolognese on Zucchini Nests, better-for-you Spinach and Artichoke Dip, and a gorgeous Roasted Beet Salad. Annie’s Glazed Citrus Olive Oil Cake and a Nut Milk 101 Tutorial will be the grand finale. We might even sneak in some Fig and Almond Snack Bars for you to take home.
We’ll gather at the end of class to eat family-style, with Hot Hibiscus Iced Tea (and wine, if you like), and to recap the neuroprotective foods and cooking techniques covered in the class.
class notes:
Annie's book will be available for purchase and signing. (Book price includes sales tax.)

Menu | Recipes

Hot Hibiscus Iced Tea

Pizza-Spiced Snacking Olives

Spinach and Artichoke Dip
with Crudités

Broccoli and Cauliflower Fritters
with Garlicky Yogurt Sauce and Tomatoes

Spiced Scallops
with Curried Beluga Lentils

Creamy Seafood and Root Vegetable Chowder

Mushroom 'Bolognese'
on Zucchini Nests

Roasted Red and Yellow Beet Salad
with Walnut 'Parm'

Glazed Citrus Olive Oil Cake
with Berries and Vanilla Bean Cashew Cream

Fig and Almond Snack Bars

Almost Instant Cashew Cream
Vanilla Variation

Cinnamon Walnut Milk

Additional Items

The Brain Health Kitchen: Preventing Alzheimer’s Through Food

A physician and chef identifies the top ten brain-smart ingredients and shows that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone.
The foods we choose to eat (or not) sit at the core of the Alzheimer’s epidemic. In The Brain Health Kitchen, readers will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia.
Scientific studies show that there are ten foods with powerful neuroprotective properties. None should come as a surprise—leafy greens, whole grains, berries, fatty fish, beans and lentils, olive oil, and more have been touted for their health-giving benefits since researchers put a name to the Mediterranean diet. But Dr. Annie Fenn takes a much more targeted approach, beginning with 100 recipes that incorporate brain-healthy foods into every meal of the day.
From Caramelized Apple and Quinoa Pancakes for breakfast to Mushroom and White Bean Socca for lunch to dinners like Miso-Glazed Cod with Rice and Gingery Green Beans and Marinated Steak with Warm Kale Salad and Sweet Potatoes, here are dishes that are simply delicious, regardless of their health-boosting effects. Same with the desserts, like Coffee, Date, and Oat Bars.
Readers will also learn other strategies for creating a brain-friendly dietary pattern, including choosing meats that fuel instead of harm; understanding the nuances between “good” and “bad” fats; embracing methods that preserve nutrients, such as braising and steaming; making sure to drink the right beverages; and addressing holistic issues like how diverse your food choices are and how beneficial it is to share meals with family and friends.
Shifting to and sticking with a brain healthy diet is your first and best line of defense against the heartbreaking diseases of Alzheimer’s and dementia. And it works for everyone—omnivores, pescatarians, vegetarians and vegans, and the gluten-intolerant.

$38.02 ea

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About the teacher

Annie Fenn M.D.

DR. ANNIE FENN is the founder of the Brain Health Kitchen, the only cooking school of its kind focused exclusively on brain health and helping people prevent cognitive decline through food and lifestyle.
After 20 years as a board-certified ob-gyn, Annie traded in her stethoscope for an apron to pursue her passion for the culinary arts. But it was her mother’s diagnosis with early-onset dementia that helped Fenn find her path and her new calling, one that enabled her to help not only her mother but also create a significant and meaningful impact for others.
Annie’s first book, The Brain Health Kitchen: Preventing Alzheimer’s Through Food is due for release by Artisan Books in January 2023. It is both a cookbook with 100 recipes and a care manual for your brain.
Annie lives in Jackson, Wyoming, and you can find her on Instagram at @brainhealthkitchen.
More about Annie