Our Seasonal Vegan Menu: Winter Edition
$165 per person
What You'll Learn
By the end of the class, you will:
- Understand how to stock a vegan pantry so that dinner doesn’t have to involve a trip to the grocery store
- Know how to adapt recipes to the seasons and available produce when they’re at their peak
- Learn how to cook up a delicious vegan menu you can make all season long
About This Class
Don’t think of vegan food as being limiting. Think instead of all of the tasty possibilities out there! From crispy tofu that soaks up a spicy, savory sauce, to a creamy pasta that doesn’t contain a single splash of dairy, different dishes from around the world can be easily made vegan and loaded up with your favorite veggies.
Learn how to get flavorful, exciting vegan dinners on the table quick, using both pantry staples and the vibrant vegetables in season at the store and farmers market. We’ll be learning the techniques and foundations to make each meal unique without a lot of stress.
Creamy Butternut Squash Soup, Falafel and Toasted Pita Salad with Two Dressings, Stir Fried Garlic Tofu and Eggplant, Beet Pesto Pasta, and Lemon Pasta with Greens and Cashew Cream Sauce
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Suitable for vegans
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
After graduating from Le Cordon Bleu in Paris, France, Christine moved to Boston to test recipes at Cook’s Illustrated / America’s Test Kitchen, to teach children how to cook, and to work for Chef Barbara Lynch at her newly opened demonstration kitchen, Stir. Upon a return to California, Christine became a food editor in the test kitchen at CHOW.com. She is now the food editor at The Kitchn and loves the process of cooking as much as she enjoys eating the finished product.