Broaden your palette of cooking techniques in this one-day immersion into vegetarian cooking. Join us in this hands-on class as we explore flavors and ingredients from many cuisines as well as vegetarian proteins. We’ll teach you how to create plate after plate of meatless deliciousness!
Roasted Carrot and Thai Curry Soup with Pickled Red Cabbage and Green Chilis
Shaved Fennel, Celery Root and Grapefruit Salad with Whipped Feta and Candied Hazelnuts
Tempeh Tikka Masala with Garlic-Herb Cauliflower Rice
Pumpkin-Ricotta Gnocchi with Sage-Walnut Cream Sauce
Moroccan-Spiced Quinoa Cabbage Rolls with Golden Raisins, Almonds and Harissa Yogurt Sauce
Persimmon-Apple Tart with Orange-Ginger Glaze
Skills Covered in Class Include:
Selecting and working with seasonal produce
Roasting root vegetables
Working with fresh herbs and spices
Pickling techniques
Balancing flavors
Segmenting citrus
Making candied nuts
Working with vegetarian proteins
Making cauliflower rice
Making and shaping gnocchi
Preparing cream sauces
Cooking grains
Working with puff pastry and persimmons
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.
