Seasonal Vegan Spring Edition
$165 per person
Instructor
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.
Menu
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
Details
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Suitable for vegans
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Christine Gallary
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.