Cooking Class: Plant-Based Summer Cooking
Let gourmet Chef Jackie teach you how to whip up a flavorful plant-based summer menu in this hands-on cooking class.
During this session, you'll learn to make delicious plant-based foods inspired by global influences like Mediterranean chickpea fritter sliders with harissa aioli and Mexican street corn (elote) cups with cashew crema. Also on the menu are Korean-style BBQ cauliflower skewers paired with tropical fresh watermelon and avocado salad. For dessert, you'll prepare refreshing frozen dark chocolate-covered fruit pops with a sprinkling of sea salt to balance out the flavors. Sign up to get party-ready with new skills and seriously tasty dishes.
MENU
Mediterranean Chickpea Fritter Sliders With Harissa Aioli
With slider rolls, fresh baby greens and spicy garlicky vegan aioli
Mexican Street Corn (Elote) Cups
With caramelized sweet corn, creamy cashew crema, vibrant cilantro and zesty tajín
Korean-Style BBQ Cauliflower Skewers
With charred pineapple, gochujang sauce and fresh scallions
Tropical Fresh Watermelon & Avocado Salad
With plant-based Feta cheese, lime and fresh mint leaves
Frozen Dark Chocolate-Covered Fruit Pops
With sea salt flakes
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 7
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsGroup, Vegetarian, Vegan, Beginner, Fusion, Fun
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Outside Reviews for Chef Jacqueline
Marcelo S.
04 Dec 2023
The Chef is very nice. She really has lots of knowledge and experience.
Event location: Los Angeles
Chef’s Place
Exact location is provided after booking.
Chef Jackie, renowned for her talent as both a nutritionist and chef, is the perfect example of the harmonious combination of classic culinary skills and a strong dedication to nutrition and environmental sustainability. Her culinary journey began with inventive dishes like bologna-potato chip canapés, evolving into her current status as an esteemed author, media figure and educator. She excels in imparting her knowledge on crafting delectable, upscale dishes to her students.
