*Bay Tran (Tree House), Cathy Jenkins (Cathy’s Kitchen), Rick Lewis (Grace Meat + Three) , Alex Henry (El Molino del Sureste)*

The Global Cooking Series is returning to St. Louis this fall through a collaboration between Global Foods Market and Fennel Cooking Studio. From August through October, four talented local chefs will lead hands-on cooking classes that highlight diverse cuisines and techniques.

• August 21 – Bay Tran of Tree House will guide participants through plant-based recipes, starting with “a killer vegan Caesar salad that is as good (if not better) than any Caesar salad you have ever had” and ending with her favorite Vietnamese street snack, banh xeo.
• September 8 – Alex Henry from El Molino del Sureste and Taqueria del Sureste will showcase traditional Mexican dishes prepared with regional ingredients.
• September 18 – Rick Lewis of Grace Meat + Three and Grace Chicken + Fish will bring barbecue-inspired creations to the table.
• October 20 – Cathy Jenkins from Cathy’s Kitchen will present Cajun and Southern-style comfort foods. “I’m bringing the flavors of New Orleans to St. Louis,” Jenkins says, featuring her signature Cajun Chicken Pasta, paired with a house salad and finished with a decadent dessert.

Tickets for the Global Cooking Series include a $10 gift certificate to Global Foods Market.

About Fennel Cooking Studio

Founded by Jackie Price, Fennel Cooking Studio is marking its second anniversary in September. Price’s love for cooking began in middle school, fueled by Food Network shows, and grew stronger while studying in Florence, Italy. She later taught undergraduates in Saint Louis University’s Department of Nutrition and Dietetics, refining her approach to seasonal, vegetable-forward dishes with Mediterranean influences.

Her classes, typically for groups of two to four, are designed for a range of experience levels. “Teaching beginner-level students appeals to me because there’s so much opportunity to make things more accessible, easier, and more approachable,” Price told SLM shortly after the studio opened. “I love seeing people progress and grow.”

Content for this summary was derived from original reporting by the St. Louis Magazine