Cooking with Common Sense

Marin's own Tom Hudgens-- chef, cookbook author and teacher -- will offer an interactive demonstration class with Southern flair.

Chef Hudgens, now a culinary arts instructor at College of Marin, is author of "The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life," published last year by Chronicle Books. 

The book draws on experience in the kitchen at Deep Springs College, an isolated cattle ranch and liberal arts college near Bishop, Calif. Tom has also worked in the kitchen at Chez Panisse and at San Francisco's Liberty Cafe.

The menu features recipes from his book:

• Reatha's Macaroni and Cheese with Crispy Breadcrumbs
• Winter Garden Salad with Homemade Ranch Dressing and Marinated Beets
• Mama Nell's Louisiana Gumbo with Andouille Sausage, Dungeness Crab and Shrimp, served with Scallion Rice
• Fresh Ginger Cake with Citrus Cream

The ticket price includes a full meal; wine will be available for purchase. All proceeds support job-training programs at .

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