I love cooking classes! I’ve been a math teacher, but teaching about food is infinitely more enjoyable! It’s so interactive, hands-on, and fun. An important plus–the food is varied, flavorful, interesting.
Check out my once-a-month, three-hour Saturday classes in my home in Chapel Hill, NC, from 11 until 2. You’ll get a plant-based snack plate to nibble on. We’ll cook together then enjoy sampling all the dishes. You’ll take home the recipes (and any leftovers). It’s a small group of no more than six.
Each class is $59; click here to see the schedule and register.
Bring an appetite and an interest in plant-based cooking. We cook a lot of recipes – it’s always an ambitious menu – but everyone pitches in and we’re done in time to sit down and enjoy our efforts.
The fine print: You can cancel for a refund (less Eventbrite fees) up until one week before the class.
Below are examples of the classes and recipes. They evolve!
THAI STREET FOOD. Thai street food is famous for its complex flavors, a balance of sweet, sour, spicy, and salty elements. Our recipes will include pad thai, spring rolls with peanut sauce, “Crab” cakes with yum yum sauce, mango pudding, and coconut rice.
SPANISH STYLE TAPAS Exciting Spanish-style dishes, each with tons of flavor. We’ll make “crab” cakes, tapenade, roasted vegetable & tofu cheese crostini, tortilla espanola, mushrooms with garlic, and garbanzo bean & spinach stew.
POPULAR JAPANESE FOODS. These popular Japanese-style foods are so much fun to make and enjoy. We’ll roll up our own sushi, simmer a wonderful broth for a ramen soup, and create the chewy soft treat, mochi. Side dishes will include sunomono salad and gyoza.
SOUTHERN COMFORT FOODS. This class will feature the comfort foods of the Deep South: fried chik’n, potato salad, slow-simmered collards, baked macaroni, and fruit cobbler. All delicious, all plant-based.
PASTA! Homemade pasta is on another level entirely. We’ll make fettuccine with two sauces — garlicky Alfredo and roasted red pepper. Our ravioli will be filled with tofu spinach ricotta and mushroom fillings. Save room for tiramisu, all plant-based!