Looking for inspiration with side dishes or meatless mains that are fun to cook and delicious to eat? Want meal planning ideas that will get more vegetables to your plate and help you use the vegetables you aspire to eat? We prepare and eat amazing food in a relaxed atmosphere. Check out past menus.
Fun: Each day will find us on a different culinary adventure. We'll be exploring cuisines from every continent, from San Francisco fusion to Latin American sabor to South Asian and East Asian and the Middle East. You'll get to see and experiment with what's in season here in the the San Francisco Bay Area and what bounty our local markets bring us.
Healthy: We'll make lunch and talk about different ingredients, flavors and preparations. Meals are based on the philosophy that whole-food plant-based dishes can be tasty and fun to make. We'll talk about meatless nutrition basics, and how to look at texture, temperature and toothsomeness from a vegetable-centric viewpoint. We'll also discover seasoning tricks to balance bitter, salty, sweet and spicy flavorings.
Delicious: Each meal will be built around legumes, whole grains and seasonal produce. Series themes and dates for Winter/Spring 2017:
Soups Galore: 1/23, 1/30, 2/6
1/23 Asian Wonton Soup, Wagamama Salad Dressing, Steamed buns with various fillings
1/30
Weeknight Dinners: 2/27, 3/6, 3/13
Inspiration for Passover: 3/20, 3/27
Satisfying Vegan Meals: 5/1, 5/8, 5/15, 5/22
Details: Open to cooks and aspiring cooks of all ages. Class runs from 11 am- 2 pm. We'll aim to sit down to lunch each day by 1:00, and have you packing up the leftovers (bring tupperware!) to be out the door by 2. Nibbles will be provided upon arrival. Make your own 6 class pass (dates arranged at registration) $360, 3 class pass (dates pre-arranged) $210, individual classes $75.
Fun: Each day will find us on a different culinary adventure. We'll be exploring cuisines from every continent, from San Francisco fusion to Latin American sabor to South Asian and East Asian and the Middle East. You'll get to see and experiment with what's in season here in the the San Francisco Bay Area and what bounty our local markets bring us.
Healthy: We'll make lunch and talk about different ingredients, flavors and preparations. Meals are based on the philosophy that whole-food plant-based dishes can be tasty and fun to make. We'll talk about meatless nutrition basics, and how to look at texture, temperature and toothsomeness from a vegetable-centric viewpoint. We'll also discover seasoning tricks to balance bitter, salty, sweet and spicy flavorings.
Delicious: Each meal will be built around legumes, whole grains and seasonal produce. Series themes and dates for Winter/Spring 2017:
Soups Galore: 1/23, 1/30, 2/6
1/23 Asian Wonton Soup, Wagamama Salad Dressing, Steamed buns with various fillings
1/30
Weeknight Dinners: 2/27, 3/6, 3/13
Inspiration for Passover: 3/20, 3/27
Satisfying Vegan Meals: 5/1, 5/8, 5/15, 5/22
Details: Open to cooks and aspiring cooks of all ages. Class runs from 11 am- 2 pm. We'll aim to sit down to lunch each day by 1:00, and have you packing up the leftovers (bring tupperware!) to be out the door by 2. Nibbles will be provided upon arrival. Make your own 6 class pass (dates arranged at registration) $360, 3 class pass (dates pre-arranged) $210, individual classes $75.