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…
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 you'll cook and enjoy:
- 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:
- 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 five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
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