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A look at vegan, vegetarian, and plant-based diets, and how you can get more out of your veggies!
Plant-based eating is sprouting up everywhere! From vegan restaurants to juice-bars, the message is loud and clear; eat your veggies! Join nutritionist and chef Ellie Shortt in exploring the benefits of incorporating more vegetables into one’s diet, including high quality produce in its most nutrient-dense form. During this class you’ll discover the benefits of a local and organic approach, and what items are in season at different times of the year on the West Coast. Ellie will clarify the difference between vegan, vegetarian and plant-based diets, and provide tips for people wanting to adopt these philosophies, so that they can get the most out of their meals. Most importantly, you will make a delicious and fully plant-based meal together, and enjoy it all at our dining table!
Menu: Collard veggie wraps, raw vegan lasagna with sundried tomato & broccoli pesto, & raw vegan cashew cheesecake.
14 in stock
14 seats available.
Only offered on this date.