In this class we will explore the techniques, flavor-building strategies, and artistic plating methods to elevate your plant based cooking. Designed to explore the more refined side of cooking vegan, we will be crafting refined, restaurant quality vegan dishes that balance textures and flavors with seasonal, locally sourced ingredients. We will transform vegetables into elegant dishes that showcase the beauty and versatility of vegan cuisine. This class is taught by our resident chef, Alyson Flemming.

Menu May Include:

Mushroom crostini with onion marmalade

Peperonata focaccia with nut parmesan frico

Tomatoes three ways with pine nuts and arugula

Carrot panna cotta

Byaldi with basil and homemade ricotta

Grapefruit olive oil cake with grilled peach compote

This class is taught by Alyson Flemming