Broaden your palette of cooking techniques in this one-day immersion into vegetarian cooking. Join us for this hands-on cooking class as we explore global flavors and ingredients, and vegetarian proteins to create plate after plate of meatless deliciousness. From appetizers to sides to main dishes, you’ll have fun exploring the endless possibilities of plant-based cooking!
Menu:
Quick Pickled Zucchini, Lentil and Arugula Salad with Feta-Lemon Vinaigrette
Roasted Beet and Caramelized Onion Puff Pastry Tart with Hot Honey Drizzle
Asparagus and Leek Bisque with Herbs de Provence Croutons
Mushroom Bolognese with Parmesan-Polenta Cakes
Curried Chickpea-Sweet Potato Fritters with Raita Sauce
Vietnamese Shaking Tofu with Rice Noodles, Red Cabbage, Lime and Peanut
Skills Covered in Class Include:
Selecting and working with seasonal produce
Pickling techniques
Working with legumes and grains
Making vinaigrette
Balancing flavors
Roasting, sautéing, blanching and griddling vegetables
Caramelizing
Working with puff pastry
Making pureed soups
Working with fresh herbs and spices
Pressing and sautéing tofu
Getting familiar with Southeast Asian ingredients
In this hands-on class, students will be paired in groups of three to four and work together as a team to prepare the recipes.
