CANCELLED: Get Together with Beth Jackson of Nourished DSM
An exclusive opportunity for paid subscribers only.
Update: Beth and I heard from subscribers as well as some who signed up for the class that there were other things going on this weekend (including Fathers Day!) that precluded them from attending this event. We decided to cancel this event. If you have purchased tickets, they will be fully refunded.
I hope to offer other opportunities for my subscribers to to gather in the future!
Dear subscribers:
Two years ago, I started this newsletter, and I’m proud of how it’s grown. As I head into year three, I’ve decided to take this community of food lovers to the next level.
By request from a few readers, I hope to offer a few in-real-time events. My goal is to give my readers exclusive access to food pros in town who are doing bang-up great work I admire. It’s a chance for us all to meet while getting to know a food pro in our town.
I’ll start with a trial run. If this first one goes well, I’d love to do more. We’ll see how it feels—for all of us.
First Up: “Meet & Eat”: A Cooking Demo + Lunch with Beth Jackson
Saturday, June 14, 2025
Starting at 11:30 a.m.
Moxie Kitchen + Events Center; 4119 University Ave.
Admission: $55 (includes demo + lunch)
Beth Jackson runs Nourished DSM, a pre-order kitchen serving up bright, handmade vegetarian and vegan salads and meals. Ordering is easy: the menu drops on Thursdays, and you pick up the goods the following Wednesday at Moxie Kitchen, at 42nd and University.
I order her vegetarian salads all summer long. As an omnivore, I’ll often add a little something meaty on the side, creating instant main-dish salad platters that are perfect for patio season.
Moxie doubles as a charming event space, and I’ve convinced Beth to host an exclusive gathering there for my paid subscribers only. Space is limited to 20 people, so register early to avoid disappointment.
For this gathering, Beth will demo her French Bistro Salad (not your typical Niçoise, promise!). Think blanched green beans, new potatoes, tomatoes, lardons (if you eat meat), and shaved cured egg yolks. Plus a stellar vinaigrette recipe that you’ll use again and again. Along the way, she’ll share how to adapt this salad with whatever the market has to offer, so you can keep things fresh and interesting all summer long. We’ll follow the demo with a full plated lunch starring the salad and some clever serve-alongs. For dessert, we’ll have a delicious summer sorbet by Scoops by Beth.
FAQ:
Can I buy a ticket for a friend, too?
My plan is to organize “Meet and Eat” events as a special thank-you for my paid subscribers, so this is just for you. If your friends are interested, I’d love for them to join us—feel free to share the newsletter and invite them to subscribe!
Where do I buy tickets?
The link and password are shown below the paywall (for paid subscribers).
I’m not a paid subscriber. Is it too late to sign up?
Not at all! Become a paid subscriber now, and you’ll get the sign-up info in a follow-up email.
I’m vegetarian.
You can order a vegetarian meal in the drop-down menu when you order.