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 SlawSpicy Kung Pao LentilsThai Tofu and Noodle SaladCoconut Chia Pudding with Kiwi BYOBRSVP 770-587-4244 to pay and …
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Modern Vegetarian: East Asia
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Celebrating Seasonal Produce – Mexico
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 TomatilloCharred Vegetable Salad with Avocado CremaMushroom Chorizo Tacos with Adobo & QuesoMexican Chocolate Mousse with Marinated Seasonal Berries BYOBRSVP to 770-587-4244 …
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Celebrating Seasonal Produce: East Asia
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 SlawSpicy Kung Pao LentilsThai Tofu and Noodle SaladCoconut Chia Pudding with Kiwi BYOBRSVP to pay and reserve …
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Celebrating Seasonal Produce
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 …
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EGG PLANT PARMIGIANA
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’ …
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