California Fresh Cooking Class

Fall 2016 pricing

• 6 Pre-Arranged ClassesUSD 360.00

• 3 Pre-Arranged ClassesUSD 210.00

• Individual ClassesUSD 75.00

info

• 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? Give the Meatless Monday Lunch Class a try. We eat amazing food in a relaxed atmosphere

• 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

• 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

Dates for fall 2016

• September 19, 26

• October 10, 24, 31

• November 7, 14, 28

• ​December 5

Vegan and Vegetarian Menus

Sensitivities and preferences accommodated

Italian Springtime

• Spring Lettuces with Lemon Vinaigrette

  Freshest farm lettuces and herbs with a zesty vinaigrette

• Hand Made Fettuccini with Two Sauces

  Creamy Mushroom Sauce (cashew based) and Spicy Olive Caper Tomato sauce

• Roasted Parsnips, Mushrooms and Cauliflower

  Mixed with garlic and garnished with fresh herbs

• Individual Fruit Tarts with Coconut Whipped Cream

  Choice of fresh strawberry or Frog Hollow Apricot

Provencal

• Saffron Scented Orange Fennel Potato Stew

  Warm and satisfying - with red potatoes and organic oranges

• Rancho Gordo Scarlet Runner Beans

  Heirloom beans stewed with garlic and onion and finished with aromatic herbs

• Salad of Mixed Greens

  with Basic Lemon Vinaigrette

• Roasted Garlic Aioli

  cashew based

• Fresh Fruit Galette

Japanese Comfort

• Okonomiyaki

  Fresh vegetables, including carrot, cabbage and onion, shredded into a savory whole wheat pancake. Topped with an easy savory sauce

• Vegan Sukiyaki

  A sweet, tart and salty stew of noodles, vegetables, mushrooms and tofu

• Salad with Ginger Carrot Dressing

  Fresh mizuna, tatsoi, baby turnips and carrots

• Bonus: Japanese Curry and Brown Rice

  A quick vegan stew over rice

• Fruit Filled Mochi

  A sweet treat to end the meal