Cooking Class: Crafting Vegan Mediterranean
Fri, Nov 29th at 11:45AM
Fri, Nov 29th at 6:30PM
Fri, Nov 29th at 6:30PM
Fri, Nov 29th at 11:45AM
Enjoy a vibrant Mediterranean four-course meal made with plant-based ingredients in this interactive cooking class. Form fresh and colorful flavors with baked feta and hone your knife skills throughout the workshop. Continue by developing Moroccan stuffed mushrooms with root vegetables and Parmesan cheese. Create a simple and delectable tabbouleh with a Mediterranean grain blend, lemons, olive oil, green onions and tomatoes. Finish your meal with a sweet treat of blood orange olive oil cake which is made with whipped mascarpone, seasonal fruit and honey almonds.
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Baked Feta
With olives, tomatoes and toasted pita chips
Moroccan-stuffed Mushrooms With Root Vegetables
With portabella mushrooms, chopped onion, seasonal roasted veggies and Parmesan cheese
Tabbouleh
With Mediterranean grain blend, lemons, olive oil, green onions and tomatoes
Blood Orange Olive Oil Cake
With whipped mascarpone, seasonal fruit and honey almonds
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsVegetarian, Beginner, Fusion, Mediterranean
Outside Reviews for Chef Courtney
Eric Wedoe
06 Jan 2020
Phenomenal!
Earning her stripes in corporate kitchens after graduating from Le Cordon Bleu College of Culinary Arts with a degree in Patisserie and Baking, Chef Courtney now works for one of the largest food service companies on the planet. With her educational pedigree and trial-by-fire know-how combined with extensive experience in the hospitality industry, Chef Courtney brings unmatched passion and expertise to aspiring cooks eager to improve their culinary skill set.
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