Gourmet Vegan
Introduction to Raw Food
Italian Vegetarian
Mediterranean Vegetarian
Raw Deserts
Vegetarian Fingerfoods

Gourmet Vegan
Every year there are more vegan cookbooks that offer up good solid fare but seem to fall short in extravagance and presentation. Being vegan has nothing to do with taking a vow of poverty. In this class we will prepare vegan cuisine with high quality gourmet ingredients while employing the presentation techniques from upscale restaurants. For the first course we will make rosemary foccacia and an antipasto of shredded eggplant with shaved fennel, fresh artichokes braised in olive oil and peeled miniature heirloom tomatoes with 25 year old artisan balsamic vinegar. For our main course we will prepare a risotto of bamboo rice, asparagus, macadamia nut butter.
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Introduction to Raw Food
More and more people are experimenting with raw food or incorporating elements of it into their daily dietary routine. With nothing heated above 118 F and strictly vegan, working with raw food recipes means replacing sautéing, baking, boiling, steaming and frying with sprouting, soaking, dehydrating and juicing. This class will teach you some of the basic techniques and recipes of raw foods. In this class we will prepare “cream of mushroom soup”, “mashed potatoes and gravy”, “fettuccine alfredo”, and “carrot cake”. The names are familiar but the methods and ingredients will surprise you. 
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Italian Vegetarian
Rosemary, onion and olive Foccacia
A summer soup from the Marches region of Italy that features Farro, an ancient grain that was a staple of the Roman legions, leafy greens, asparagus and young potatoes.
Hand rolled Pici, a rustic pasta from the Siena region of Italy with fresh herbs, roasted garlic, lemon  and braised artichokes.
Risotto with butternut squash, sun-dried tomatoes and roasted cauliflower
Homemade goats milk ricotta with chocolate and almond biscotti.
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Mediterranean Vegetarian
This class will take you around the Mediterranean using traditional ingredients that are readily available to the American cook. This is a perfect class for those who would like to expand their repertoire of meatless cooking. We will start off with a summer soup from the Marches region of Italy that features Farro, an ancient grain that was a staple of the Roman legions, leafy greens, asparagus and young potatoes. Our second course will be giant elephant beans from the Kastoria region of Greece simmered with tomatoes and cinnamon and served with baked sheep’s milk feta. We will hand roll Pici, a rustic spaghetti from the Siena region of Italy and pair it with braised domestic and wild mushrooms. For our dessert we will prepare Moroccan date rolls with orange salad.
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Raw Desserts
As opposed to baking raw food deserts require a whole different level of preparation.
This class will teach you, by sprouting, soaking, dehydrating and marinating, how to prepare ahead some of the building blocks of the raw food desert pantry. In addition to learning how  to prepare these staples we will make raspberry tiramisu, crunch bar torte, carrot cake, peach cheesecake, carob mousse and cashew butter fudge cookies.
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Vegetarian Finger Foods
Having a party and a lot of vegetarians are coming? Don’t want to stick them with the trusty crudite tray and dip while the carnivores have so much more to choose from? Fear not, it is quite easy to prepare an innovative and diverse vegetarian spread that the meat eaters at your bash will be happy to indulge in. Participants will prepare an array of small snacks, artfully presented, that will wow and satisfy. The menu includes:
Seared Tempeh in Ginger Broth
Herbed Goat Cheese Stuffed Snow Peas
Eggplant Caviar Canapés
Onion fritters with Cucumber Banana Raita
Gougéres (French Cheese Puffs)
Roasted Mushrooms Filled with Duxelles
Curried Potato Samosas
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