DATE NIGHT FOR COUPLES: THE ITALIAN VEGAN-IZER (Kitchen Conservatory Sun, Mar 8th 5 to 7:30 pm) (SOLD OUT)
Join me for a hands-on class perfect for couples creating an Italian meal with cherry basil bruschetta, Caprese salad with tomatoes and marinated tofu mozzarella with a fig balsamic reduction, pasta e Fagioli, spaghetti and tempeh meatballs with spicy marinara, plus chocolate espresso torte with a toasted hazelnut crust.
VEGAN INDIAN (Kitchen Conservatory Sat, Feb 1, 6:30 pm to 9 pm) (SOLD OUT) Join me for a hands-on class perfect for couples creating an Indian meal with okra in tamarind-coconut sauce, South Indian vegetable coconut curry, samosas and naan, Indian spiced baked cauliflower and potatoes, saag paneer with tofu, plus roasted vegetable biryani with baked tofu.
TOFU, HOW DO YOU DO? (Kitchen Conservatory Sat, Oct 26, 12 pm to 2:30 pm)
Plant-based chef and certified health coach Stephanie Bosch showcases the versatility of tofu with a fun and exciting menu. This hands-on class will use tofu in a variety of ways, including crispy baked tofu bites with sweet chili sauce, vegan cream of cauliflower soup with tofu “bacon”, Caprese tomato and basil salad with tofu “mozzarella” and balsamic drizzle, spicy tofu lasagna with portobello mushrooms, plus dark chocolate silken tofu “cheese” cake with a Medjool date-pecan crust.
VEGAN CHEESE-THE GRATE PRETENDER (Kitchen Conservatory, Sat, Aug 31, 12 pm to 2:30 PM) Spend an exciting afternoon in the kitchen working with plant-based chef and certified health coach Stephanie Bosch creating vegan cheeses that can be used for spreading, slicing, topping, and dipping. This hands-on class will make cashew parmesan, easy chipotle cashew queso, herbed tofu ricotta, almond chèvre, sliceable and meltable pepper Jack cheese, plus sliceable golden cheddar cheese.
Sat, Aug 31, 12 pm to 2:30 pm
DATE NIGHT FOR COUPLES: THE MEXICAN VEGAN-IZER (Kitchen Conservatory July 20, 6:00 PM) (SOLD OUT)
Join me for a hands-on class perfect for couples class creating a Mexican spread with Spicy Jackfruit Tortilla Soup, a trio of dips served with tortilla chips – Choriqueso Fondue with Soy Chorizo, Molcajete de Guacamole, and Chile Morita Salsa, Walnut Empanadas with Avocado Lime Crema, Smashed Black Bean-Green Chile Taquitos, Potato & Mushroom Enchiladas smothered with Black Bean Guajillo Sauce, plus Churros with a Salted Caramel Sauce.
VEGAN NEW ORLEANS (Kitchen Conservatory–April 13th Couples Night) (SOLD OUT)
Join us for a night of feasts from the BIG EASY! The menu includes Crab Cakes with a Creole Remoulade, a Crispy Cornmeal Crusted Tofu Po’Boy, Smoky Collard Greens with Coconut Bacon, Spicy Creole Gumbo with Gluten Free Jalapeno Cornbread, and Almond Banana’s Foster for dessert!
VEGANS LOVE IT AND LEAF IT (Kitchen Conservatory June 15th, 12:00 PM) (SOLD OUT)
Spend a pleasurable afternoon in the kitchen with Stephanie Bosch creating a stunning spread of plant-based dishes that will taste as good as they look. This hands-on class will make mushroom-lentil faux gras with walnuts and a beet-root purée served with sourdough toasts, rich tomato bisque with spiced chickpea croutons, Mushroom Bourguignon with sweet potato mash, coconut creamed greens with toasted shallots, plus raspberry-elder-flower French macaroons.
VEGAN CHEESE MAKING (Bike Stop Cafe-Chesterfield–March 24th, 11:00 AM) (SOLD OUT)
Want to learn how to make some yummy vegan cheeses? In this 2-hour demo class, we will make (and eat!) three cashew-based cheese’s including a delicious, mouth-watering queso cheese that will make even the most die-hard omnivore running back for seconds. Next, a gooey, creamy, melty mozzarella that is perfect for grilled cheeses, a quesadilla, or melted on top of delicious veggie lasagna! And finally, we will make a delectable, firm pepper jack cheese that can be grated or sliced, and will shine as the main feature on your next CHARCUTERIE board!
VEGAN CHEESE MAKING (Bike Stop Cafe-Chesterfield–February 24th, 11:00 AM) (SOLD OUT)
Want to learn how to make some yummy vegan cheeses? In this 2-hour demo class, we will make (and eat!) three cashew-based cheese’s including a delicious, mouth-watering queso cheese that will make even the most die-hard omnivore running back for seconds. Next, a gooey, creamy, melty mozzarella that is perfect for grilled cheeses, a quesadilla, or melted on top of delicious veggie lasagna! And finally, we will make a delectable, firm pepper jack cheese that can be grated or sliced, and will shine as the main feature on your next CHARCUTERIE board!
DOWN TO EARTH VEGAN HOLIDAY (Kitchen Conservatory–December 15th, 12:00 PM) (SOLD OUT)
Give a warm welcome to a certified health coach and wellness blogger, Stephanie Bosch, as she shares a vegan holiday menu that will fool everyone at the table. This hands-on class will make celeriac-hazelnut-truffle soup, a sweet onion galette with cashew béchamel, impressive mushroom Wellington with a root vegetable mash, shaved sweet potato and Brussels sprouts gratin with Marcona almond-maple cream sauce, plus gingerbread cupcakes with a cinnamon cream frosting.