April 2, 2020
@
7:00 pm
–
9:00 pm
Vegetables don’t have to be just supporting characters. They can be the star of the show! In this class, Chef Kyle will teach you how to make an exciting and satisfying meatless meal using the freshest and most seasonal produce available, while also introducing you to the exciting flavors of East Asia.
MENU
Korean Seitan Tacos with Kimchi Slaw
Spicy Kung Pao Lentils
Thai Tofu and Noodle Salad
Coconut Chia Pudding with Kiwi
BYOB
RSVP 770-587-4244 to pay and reserve your space (cutoff 2 days before event)
Class limited to 16
$35
March 5, 2020
@
7:00 pm
–
9:00 pm
Vegetables don’t have to be just supporting characters. They can be the star of the show! In this class, Chef Kyle will teach you how to make an exciting and satisfying meatless meal using the freshest and most seasonal produce available, while also introducing you to the exciting flavors of Mexico.
MENU
Pan Con Tomatillo
Charred Vegetable Salad with Avocado Crema
Mushroom Chorizo Tacos with Adobo & Queso
Mexican Chocolate Mousse with Marinated Seasonal Berries
BYOB
RSVP to 770-587-4244 to pay and reserve your spot
Class limited to 16
$35
January 7, 2020
@
7:00 pm
–
9:00 pm
Vegetables don’t have to be just supporting characters. They can be the star of the show! In this class, Chef Kyle will teach you how to make an exciting and satisfying meatless meal using the freshest and most seasonal produce available, while also introducing you to the exciting flavors of East Asia.
MENU
Korean Seitan Tacos with Kimchi Slaw
Spicy Kung Pao Lentils
Thai Tofu and Noodle Salad
Coconut Chia Pudding with Kiwi
BYOB
RSVP to pay and reserve your spot
Class limited to 16
$35
Vegetables don’t have to be just supporting characters. They can be the star of the show! In this recurring monthly class, Chef Kyle will teach you how to make an exciting and satisfying meatless meal using the freshest and most seasonal produce.
MENU
Frisee Salad with Warm Dijon Dressing and Poached Egg
African Sweet Potato and Peanut Stew
Spiced Basmati with Persimmon
Winter Fruit Salad with Marsala Sabayon
This is not a hands-on class
BYOB, if you please
RSVP: 770-587-4244
Ingredients:
- 5 small or 3 medium egg plants
- 1 bottle of tomato puree
- 1 cup freshly grated Parmigiano Reggiano
- 2 (or more) water packed fresh baby mozzarella containers
- 1 onion
- 1 celery stalk
- 1 carrot
- Oli + Ve Extra Virgin Olive Oil
- Basil leaves – fresh
- Salt
Preparation: The authentic recipe for egg plant parmigiana calls for fried slices of eggplant, but for this lighter version, bake the slices 9cut from the long side about 3/8’ thick) on a sheet of parchment paper for about 15 minutes at 375 degrees F. Make the tomato sauce by sautéing the chopped onion, celery, and carrot in a little Olive oil. Add the tomato puree and abundant basil leaves. Slow cook for about one hour. Coat a baking pan with olive oil, arrange the egg plant slices on the bottom, cover them with some of the tomato sauce (not too much), dot with mozzarella pieces, a few fresh basil leaves, and cover with another layer of egg plant slices. Repeat the procedure two more times, ending with the tomato sauce, mozzarella, and abundant freshly-grated parmigiano. Bake until the top is crunchy. Courtesy of Stones Throw Winery