Vegetarian Boot Camp
Seats available: 1
$200.00
Sunday 03-24-2019
10AM - 4PM

AT LINCOLN SQUARE

Instructor: JC White
Broaden your palette of cooking techniques in this one-day immersion into vegetarian cooking. Join us to 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!
Celery Root Bisque with Thyme Croutons; Amaranth-Spinach Fritters with Cashew-Tahini Sauce; Roasted Eggplant and Portobello Mushroom Moussaka; Thai Peanut Noodles with Crispy Tofu, Carrots and Broccoli; Huevos Rancheros with Black Beans, Avocado-Tomatillo Sauce and Queso Fresco.
Skills Covered in Class Include: Selecting and Working with Seasonal Produce; Working with Root Vegetables; Preparing Croutons and Nut-Based Sauces; Balancing Flavors; Preparing Soup; Working with Fresh Herbs, Spices, Dark Leafy Greens, Tofu, Dried Beans and Tomatillos; Cooking Grains; Salting and Roasting Eggplant; Preparing Béchamel; Getting Familiar with Thai and Mexican Ingredients; Selecting Avocados.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.