Hands-On Vegetarian Boot Camp

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 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.