Seasonal Vegan 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
Our Seasonal Vegan Winter Edition is here and there are easy, flavorful ways to make delicious vegan dinners that don’t require a trip to a natural food store. Using seasonal vegetables at their peak doesn’t have to be hard, and these dinners can be thrown together quickly with the tips and techniques we’ll share along the way. Kitchen travel with us around the world and see just how exciting vegan food can be.
The Ultimate Vegan Mac & Cheese, Asian Peanut Noodles, Lemon Yuba and Rice, Butternut Squash in Fresh Green Curry, Kung Pao Cauliflower
- 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.