Join me for a hands on cooking workshop with lunch or dinner together!
Join me in the beautiful kitchen at New Spring Farm in Peru, VT where we'll cook and enjoy a delicious 4-course meal together. In this class we'll all roll up our sleeves and learn how to prepare a meal of your choice (see the options below). I'll share cooking techniques, tips & tricks, and more.
I am a vegan gluten-free chef, chef owner of Superfresh! Organic Café (est. 2012), cookbook author, and holistic health coach. I love working with seasonal local foods, wild foraged plants, and medicinal herbs.
Let's play with our food, dance to good music, and have a deliciously fun time together!!
$450 for 1-2 people, $100 per extra person (up to 8 people)
Class includes all food costs & recipe handouts.
WHERE: New Spring Farm, Peru, Vermont
*If you'd like a private class at your home and have a large enough space, this is possible upon request for an additional fee
WHEN: Send me an email & we'll schedule you in!
Classes are 2-3 hours, plus 1 hour for dining (total time = 3-4 hours)
Send me an email at eqvermont@gmail.com to book your class & dining experience now or with any questions :)
MEAL OPTIONS:
Pick one of the meal options below ~ Please notify me of any dietary restrictions or allergies in advance (everything is organic, vegan, gluten-free).
ITALIAN SUN
- Calabrian Salad [featuring Fennel, Orange, Olives]
- Fresh tomato + herb Bruschetta
- Your choice: Mushroom alfredo sauce with crispy mushrooms & brown rice spiral pasta
OR Veggie-full lasagna (can be made paleo with eggplant &/or zucchini OR gluten-free noodles)
- Chocolate avocado mousse with fresh fruit
ORIENTAL EXPRESS
- Vegan sushi with wasabi aminos
- Roasted broccoli with Thai peanut sauce
- Cambodian curry with jasmine rice or rice noodles
- Raw Mango cheezecake
INDIAN SUNSET
- Vegetable pakora (Indian spiced veggie fritters) with mint chutney
- Cumin spiced potatoes with pomegranate
- Your choice: Chana saag (chickpea spinach curry) with Indian spiced rice
OR Dahl mahkani (kidney bean & black lentil curry) with Indian spiced rice & cashew cheeze drizzle...
- Raw chai spice cheezecake
SOUTH OF THE BORDER
- Tostones Fried Plantains (if available, corn tortilla chips if not) with guacamole
- Chimmichurri dressing with fresh green salad, spiralized daikon, & toasted pepitas
- Cuban Black Beans with yellow rice, quick pickled red onions, raw cashew cheeze, & Belizean chilis (spicy condiment)
- Raw cinnamon cheezecake cups with chocolate shell topping
GREEN MOUNTAIN STATE ~ rotates with the season, sample menu below
- Seasonal Salad or veggie side dish (examples: arugula salad with roasted beets, pepitas, fresh herbs, and tahini dressing / rosemary roasted carrots with creamy tahini sauce)
- Seasonal soup (examples: summer gazpacho / cream of asparagus / potato & wild leek / butternut bisque)
- Seasonal entree (example: wild mushroom risotto)
- Seasonal fruit crumble
If you are interested in learning other recipes, feel free to reach out. I'm happy to take requests and build new menus based on your personal requests as long as time permits :)
Send me an email at eqvermont@gmail.com to book your class & dining experience now or with any questions :)