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!
Menu:
- Quick Pickled Zucchini, Lentil and Arugula Salad with…
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!
Menu:
- 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 Herby-Greek Yogurt
- 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.
