Unlock the secret to vegetarian dishes that are anything but ordinary. This evening is a deep dive into the "flavor foundations"—the spices, cooking methods, and signature sauces that make plant-forward dining truly indulgent. Relax in our kitchen "classroom" as each dish is prepared and served to you, complete with expert tips on prep-timing and plating.
Moroccan-spiced carrots with roasted garlic-chickpea puree, gremolata, and warm homemade naan
Parmesan-asparagus risotto with wine-braised mushrooms and walnut-tarragon pesto
Crispy tofu with Yuzu glaze, sweet chili aioli and Napa cabbage slaw
Strawberry cheesecake mousse
Demonstration
instructor: Chef Heather Escobar
Unlock the secret to vegetarian dishes that are anything but ordinary. This evening is a deep dive into the "flavor foundations"—the spices, cooking methods, and signature sauces that make plant-forward dining truly indulgent. Relax in our kitchen "classroom" as each dish is prepared and served to you, complete with expert tips on prep-timing and plating.
Moroccan-spiced carrots with roasted garlic-chickpea puree, gremolata, and warm homemade naan
Parmesan-asparagus risotto with wine-braised mushrooms and walnut-tarragon pesto
Crispy tofu with Yuzu glaze, sweet chili aioli and Napa cabbage slaw
Strawberry cheesecake mousse
Demonstration
instructor: Chef Heather Escobar
