veg-centric: fall edition
Starting september 17, 2019
Vegetables: the one thing all dietary theories agree on. Veg-centric is a collection of three cooking classes dedicated completely to the beauty and diversity of vegetables and learning to cook them with ease.
In each class, basic techniques will be taught through the medium of vegetable dishes. So each time you leave a class, you will have more knowledge of how to work with knives and other tools, how to use heat to your advantage, how various ingredients respond under different circumstances, how to work with spices and other flavor components plus you will have new recipes to add to your repertoire.
This is a hands-on class. Each student will have a cutting board and knives and will be working with ingredients throughout the class. There will be no animal or gluten ingredients used in the curriculum, making this perfect for anyone following a vegetarian, vegan or gluten free diet. But all of the dishes we will explore can easily be modified to include meat and dairy, and tips on doing that will be included.
Each class will conclude with a wine tasting that pairs nicely with the dish of the day.
You can sign up for a single class or the whole series (discount for that!) See below.
SYNOPSIS OF EACH SESSION
Aromatics
Tuesday, September 17, 2019
6 to 8 pm
Aromatics are the lovely group of vegetables that form flavor foundations for many different types of dishes, including soups, stews and sauces. In this session, we will work with garlic, onions, leeks, etc. and learn to make a vegetable stock, the foundation for endless soup recipes. We will also practice those same knife techniques to make a classic French cassoulet, full of fresh vegetables and herbs.
Hearty Winter Greens
Tuesday, September 24, 2019
6 to 8 pm
In preparation for the colder season ahead, this class will focus on the heartier greens like Swiss chard, kale and spinach. We will learn how to work with these greens to create vibrant salads that match the weather this time of year: tossing them with things like warm, spiced vinaigrettes and roasted fruits and winter squashes. We will learn the basics of making a vinaigrette as well as continue to work on our knife skills. Recipes we will learn: Autumn Moroccan Salad, Kale + Pumpkin casserole and Braised Swiss chard with raisins + pine nuts.
Cruciferous
Tuesday, October 1, 2019
6 to 8 pm
In this class we will work with vegetables like broccoli, cauliflower, cabbage and Brussels sprouts. These are super healthy vegetables that are great for any diet! We will look at ways to prepare them raw or cooked. We’ll blanche, stir-fry, steam and roast in this class. Recipes you will walk away with: caramelized cauliflower in Moroccan ras el-hanout spices, sweet cabbage stir-fry with toasted sesame oil and honey and the most perfect roasted brussels sprout dish ever!
Click here to register.
In each class, basic techniques will be taught through the medium of vegetable dishes. So each time you leave a class, you will have more knowledge of how to work with knives and other tools, how to use heat to your advantage, how various ingredients respond under different circumstances, how to work with spices and other flavor components plus you will have new recipes to add to your repertoire.
This is a hands-on class. Each student will have a cutting board and knives and will be working with ingredients throughout the class. There will be no animal or gluten ingredients used in the curriculum, making this perfect for anyone following a vegetarian, vegan or gluten free diet. But all of the dishes we will explore can easily be modified to include meat and dairy, and tips on doing that will be included.
Each class will conclude with a wine tasting that pairs nicely with the dish of the day.
You can sign up for a single class or the whole series (discount for that!) See below.
SYNOPSIS OF EACH SESSION
Aromatics
Tuesday, September 17, 2019
6 to 8 pm
Aromatics are the lovely group of vegetables that form flavor foundations for many different types of dishes, including soups, stews and sauces. In this session, we will work with garlic, onions, leeks, etc. and learn to make a vegetable stock, the foundation for endless soup recipes. We will also practice those same knife techniques to make a classic French cassoulet, full of fresh vegetables and herbs.
Hearty Winter Greens
Tuesday, September 24, 2019
6 to 8 pm
In preparation for the colder season ahead, this class will focus on the heartier greens like Swiss chard, kale and spinach. We will learn how to work with these greens to create vibrant salads that match the weather this time of year: tossing them with things like warm, spiced vinaigrettes and roasted fruits and winter squashes. We will learn the basics of making a vinaigrette as well as continue to work on our knife skills. Recipes we will learn: Autumn Moroccan Salad, Kale + Pumpkin casserole and Braised Swiss chard with raisins + pine nuts.
Cruciferous
Tuesday, October 1, 2019
6 to 8 pm
In this class we will work with vegetables like broccoli, cauliflower, cabbage and Brussels sprouts. These are super healthy vegetables that are great for any diet! We will look at ways to prepare them raw or cooked. We’ll blanche, stir-fry, steam and roast in this class. Recipes you will walk away with: caramelized cauliflower in Moroccan ras el-hanout spices, sweet cabbage stir-fry with toasted sesame oil and honey and the most perfect roasted brussels sprout dish ever!
Click here to register.
Wellness Warrior Retreat January 2017
Our first retreat of the year was flawless. A gorgeous house with huge windows overlooking an old horse farm and a beautiful lake…. Spa inspired food…. Empowering workshop on goals and life skills for the new year…..Yoga sessions of just the right length…..Candles….A roaring fire in an enormous stone fireplace…..lavender oil floating through the air….
Yes, the retreat had all of those things. As we had planned.
But what we could not have planned - but definitely hoped for - was the beautiful synergy that emerged amongst the guests over the weekend. Only a couple of people knew each other prior to the retreat. Every one else met for the first time there.
The first guest to arrive brought coloring books and so the bonding began. Bonds always form on retreats. It’s an intimate setting and everyone is relaxed. But there really was something special about this group and the quick ease they found with each other.
Maybe there was magic in those coloring books…..
Yes, the retreat had all of those things. As we had planned.
But what we could not have planned - but definitely hoped for - was the beautiful synergy that emerged amongst the guests over the weekend. Only a couple of people knew each other prior to the retreat. Every one else met for the first time there.
The first guest to arrive brought coloring books and so the bonding began. Bonds always form on retreats. It’s an intimate setting and everyone is relaxed. But there really was something special about this group and the quick ease they found with each other.
Maybe there was magic in those coloring books…..