Seasonal Vegan Spring 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
About This Class
Don’t think of vegan food as being limiting. Think instead of all of the tasty possibilities out there! Our Seasonal Vegan Spring Edition menu includes 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 Asparagus & Potato Soup, Falafel and Toasted Pita Salad with Tahini Dressing, Stir Fried Garlic Tofu and Eggplant, 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 current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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.