AgriLife Extension to offer monthly Dinner Tonight cooking school in Georgetown

GEORGETOWN – Beginning March 7 the Texas A&M AgriLife Extension Service will host a monthly cooking school from noon-1 p.m. on the first Thursday of each month at the Georgetown Annex building, 100 Wilco Way, Georgetown.

“Our health is dependent on what we eat and the choices we make related to food,” said Chelsea Stevens, AgriLife Extension family and community health agent. “But misinformation about food production can hinder our making informed decisions, and a goal of the Dinner Tonight Healthy Cooking School is to clear up some of this confusion.

Stevens will prepare one easy-to-make, nutritious and affordable menu per month. This includes a main dish, side dish and healthy dessert.

Attendees will sample the dishes and get recipe cards for each.

Registration for each program is $12 per person. To register for a monthly program, call Pamela Ward at 512-943-3300 or

Online reservations are available at registration/.

Dinner Tonight cooking schools show attendees how to prepare easy, healthful and cost-effective meals for the family. (Texas A&M AgriLife Extension Service photo)

“These monthly events provide live interactive show-and-taste experiences for our residents,” Stevens said. “Perhaps the most beneficial aspect of the program is showing people how easy it is to eat healthy. With so much going on, drive-through fast-food is a tempting option. This program shows you can make a great meal in about the same time it would take to pick one up, take it home and eat it.”

Dinner Tonight dishes fit into the U.S. Department of Agriculture’s MyPlate guidelines, Stevens said.

The program has also partnered with the American Heart Association to offer certified Heart Healthy recipes.

“That way you know you’re feeding your family not just tasty food, but food that’s good for them,” she said.

Stevens also noted the Dinner Tonight website provides recipes, weekly video demonstrations on cooking tips and techniques, nutrition education and menu-planning basics. For more, go to


Writer: Paul Schattenberg, 210-859-5752,

Contact: Chelsea Stevens, 512-943-3300,

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