Celebrating the Earth: Root-to-Leaf Cooking Class
Event date: April 24, 2021 ∙ 10 am to 1 pm
Registration Deadline by Monday, April 19th, 2021
Celebrate the earth, get creative in the kitchen, stretch your culinary dollars, and reduce food waste by rediscovering the way cooking was done generations ago in America or still being done in many parts of the world. The “Root-to-Leaf Cooking” approach is to use the whole vegetable – the root, stem, leaves, and everything that goes along with it. In this class, you will explore the edible parts of a vegetable through different cooking methods and recipes, and learn about flavors and nutritional benefits from usage of whole vegetables.
This is a hands-on cooking class. Participants will have the opportunity to try their hands at cooking, interact with the chef team, taste each dish that’s made, and have fun.
*The Root-to-Leaf Cooking Class is a publicly offered event. At Open Kitchen, we follow the related rules and regulations regarding COVID-safety. The cooking classes are limited in the number of guests so we can provide the recommended space and safe environment for everyone. The maximum guests for this cooking class is 16 people. Register your tickets fast!
(v = vegetarian, vg = vegan, gf = gluten-free, df = dairy-free)
Pickled Beet Stems and Cauliflower Hearts (vg)
Spiced Carrot and Beet Fritters with Carrot-Top and Pistachio Pesto (v, df)
Roasted Salmon with Miso and Cilantro-Ginger Sauce (df, gf)
Stir-fried Cauliflower “Rice” with Sautéed Beet Greens (vg, gf)
Macha & Coconut Milk Panna Cotta (vg)
The Root-to-Leaf Cooking Class is $95 plus tax per person