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Nutrition & Cooking Class |
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Fitness Inside & Out is starting the nutrition and cooking class Wednesday, October 22 at 5 p.m. The two other classes will be Wednesday, October 29 and November 5 at 5 p.m. as well. Don Splain, who trained at the prestigious Culinary Institute of America, is featured November 1 for the cooking demonstration. The cooking class will be from 10 a.m. to noon. Topics covered in the class, include the basics of nutrition and what your body needs, food label distortions and ingredients to avoid. Please let Mike know if you are interested in this class with Mike and Don, which will include 3 sessions (1-hour each) and a cooking demonstration. Space is limited so email Mike at naplesfitness@comcast.net or call 239-649-7181.
About the Chef
Don Splain
Personal Chef
& Consultant
Growing up in Lancaster, Pennsylvania, a seasonal bounty from Amish and Mennonite farmers surrounded Don Splain each Saturday at the Central Market. This early influence helped shape Splain's devotion to using fresh, seasonal and locally grown organic ingredients in his cooking and later his activism as a consumer educator about the hazards prevalent in modern food processing and petrochemical farming techniques.
After studying nutrition at West Virginia Wesleyan College, Splain received his formal culinary training at the prestigious Culinary Institute of America in Hyde Park, New York. Splain's education and training at the Culinary Institute of America opened doors for him to work closely with dean and instructor Eve Felder, sous chef at Chez Panisse, the storied California whole cooking restaurant.
Later, Splain worked at Oakland, California-based Oliveto with Paul Bertolli and Michael Tusk, both Chez Panisse alumni. Splain's experience at Oliveto allowed him to cook for Robert Mondavi and furthered his specialized interest in seasonality, meats and charcuterie. Tusk, now owner of Quince in San Francisco, has appeared as a celebrity chef at the exclusive Naples Winter Wine Festival. In Europe, Splain worked closely with the head of the International Olive Council and toured Spain to learn from some of the country's top chefs.
To bring insight and creativity to his cooking, Splain has worked in all facets of food production: as a farmer raising and marketing meat, as a master gardener raising herbs and vegetables, as a meat cutter creating specialty products, and as a forager of wild and specialty items.
Among his culinary colleagues, Splain is known for his versatility and the breadth of his repertoire: He is accomplished at charcuterie, the craft of salting and curing meats, but he is also sought after for his vegetarian cooking. While at the acclaimed J.W. Marriott Grand Lakes in Orlando, Splain developed a vegetarian banquet menu to be used corporate wide.
Splain has been honored to cook for First Lady Hilary Rodham Clinton and the King of Spain, but he brings equal passion to educating Head Start mothers and cardiac rehab patients about proper food preparation and nutrition.
Devoted to teaching people about where their food comes from, Splain is an outspoken critic of today's petrochemical farming and the denigrating techniques used by today's major food processors. At the Culinary Institute of America, Splain served as president of the student chapter of Chef's Collaborative, an organization that promotes local sustainable food sourcing by connecting socially responsible farmers and chefs.
For Splain, all of life is enriched by his reverence for food: growing it, harvesting it, preparing it, sharing it, and recognizing its importance culturally, socially, environmentally, and physically.
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Phil F. Grand Canyon trip! |
Phil F. recently saw the Grand Canyon from a different perspective. He hiked the canyon with his daughter and son for a great family trip. They hiked for four days and camped out two nights. To prepare for the trip, he increased his cardio with biking and the EFX and walking with a weighted pack. What a great trip and great memories to share with the family.
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Baked Eggplant Parmesan
1-2 medium sized eggplants cut into � inch slices
3 medium sized tomatoes
1-2 cloves garlic (nail)
1 small onion
1 tsp extra virgin expeller pressed olive oil
Sea salt to taste
2 tbsp fresh herbs oregano/basil or 2 tsp of dried herbs
Raw mozellera, raw parmesan or other raw white cheeses
Slice eggplants and place in a bowl with distilled water, ice, and tsp of sea salt. Let that sit for 30 minutes. The ice keeps the eggplant firm and the sea salt takes the bitterness out of the eggplant. Chop your onion, and garlic and saut� with olive oil at medium heat until onion is translucent. If you are using dried herbs put those in with the onion and garlic. Salt to your taste. Chop up tomatoes and add those and cook at a low heat to make your sauce 5-10 minutes. Place your eggplant in a Pyrex or baking dish layering the eggplant and your sauce. You can use a flour and/or egg wash first for the eggplant to help retain the moisture of the eggplant. You can then just use medium heat and cook for about one minute per side. You do not even need to use oil for this step. If you do use oil use expeller pressed olive oil, extra virgin expeller pressed coconut oil, or organic butter. You can also peel the skin off as well. However, this is delicious without any flour or egg and just the baked eggplant.
Bake at 350 for 30 minutes. Sprinkle with cheese and bake until cheese melts. If using fresh herbs, sprinkle before serving. | |
| Staff Contacts |
Maristella Battilana: 601-7502
Patricia Burdick: 272-6747
Mike Edwards: 272-4111
Dustin Finucan: 404-9241
Will Healy: 348-5797
Janet Herrberg: 293-8068
Susan Minor: 537-4583 |
| Cardio Corner |
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Cardio Results from September
1. SA 725
2. MB 655
3. SH 635
4. JWM 331
5. MH 202
Anyone with over 500 minutes is logging over 16 minutes of cardio a day! | |
