The swinging 60s were a time of social transformation and innovation, but what changes did they bring to our taste buds? These foods were fashionable in the 1960s and still grace our palates today. Made more popular in the last few years from Mad Men, the recipes of the 60s are defined by strange chicken dishes, the continued domination of Jell-o and other fluff desserts, cocktail party appetizers like onion dip, and, of course, anything Julia Child. Some of these recipes remain relevant in recent decades, but they will always have a strong history in the 60s.

Instructor: Chef Larry P. Canepa is a certified culinary educator with more than 40 years of food and beverage experience and 25 years of teaching expertise in cooking, food, and culture for classes of every age of student from K–8 to post-secondary and beyond. He has taught culinary classes at Le Cordon Bleu, the International Culinary Schools at The Art Institutes, corporate wellness events, libraries, community centers, and public and private elementary schools throughout the valley. His engaging, educational “food-tainment” presentations have been enjoyed by hundreds of local and national audiences.