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So Fresh and So Clean

Sunday, June 9 @ 3:00 pm - 7:00 pm

$125

This class is a compilation of my favorite recipes and its the perfect entré into the hot summer months! They are all great for a group and most of all they contain no meat, dairy or gluten.

Pegasus Wines will be serving up their new Chardonnay, Grenache Rosé and their incredible Sauvignon Blanc.

Menu

  • Spring Pea Hummus with Mint

    Served with my homemade baked sweet potatoes, this is sure to be a winner in your house too!

  • Mango Salad with Cilantro Lime Dressing

    This salad is a flavor explosion in your mouth the the sweetness of mangos, crunch of jicama and the tartness of lime. It goes perfectly as a side to our crab cakes.

  • Vegan Crab Cakes with a Creole Aioli

    It's hard to say, but I think you will not miss real crab with this incredible version using green chickpeas and jackfruit as a base. The Creole spiced aioli pulls all the flavors together Yum!

  • Quinoa and Herb Stuffed Baked Tomatoes

    Very simple ingredients are transformed into this delicious recipe that great for a brunch or dinner.

  • Coconut Panna Cotta with Fresh Berries

    The perfect way to end our meal with this gluten and dairy-free treat.

Details

Date:
Sunday, June 9
Time:
3:00 pm - 7:00 pm
Cost:
$125
Cancelations & Refunds:

The cancellation policy enables me to bring you cooking experiences that are small, intimate, and hands-on. Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds, credits or class transfers will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.

*Menus are subject to change without notice