- March 1, 2023
6:30 pm - 9:30 pm
All diets will be accommodated in this exciting new topic delivers the balanced flavor profile of Asian cuisines.
Class Takeaways: Making a vegan mayo using aquafaba (canned chickpea liquid), cooking method for brown rice, knife skills, crepe cooking, cooking tapioca, sauce making, prepping herbs, toasting coconut and loads of time and money-saving tips.
Class includes a welcome snack and beverage, all supplies and food needed to create and enjoy the following menu:
Vietnamese Sizzling Crepes (Mushrooms or Pork Loin) bean sprouts, served with Lettuce, Fresh Herbs and Nuoc Cham
Poke Bowls with Ahi Tuna or Tofu, Avocado, Pineapple, Shredded Pickled Carrot over Brown Rice with Homemade Vegan Sriracha Mayo
Chilled Tapioca-Coconut Milk Soup with Banana, Mango and Toasted Coconut
You may BYOB to consume with your dinner. Recommendations: Beer, Riesling, Prosecco, Sparkling Rose’
COVID-19 Policy: Anyone attending a public or private class must provide proof of being fully vaccinated by emailing or, texting a photo of their vaccine card, or presenting it on day of class. If unvaccinated, you must provide proof of a negative COVID-19 test within 48 hours of class.