Plant Forward for All Occasions (Series)

Instructor: Chef Emily Larsen, Spilling the Soup* 

Plant Forward Picnic | Thurs., July 21 | 6 – 7:30 p.m.  

Plant Forward on the Grill | Thurs., July 28 | 6 – 7:30 p.m. 

Plant Forward Gourmet | Thurs., August 18 | 6 – 7:30 p.m. 

Plant Forward Family Dinner | Thurs., August 25 | 6 – 7:30 p.m. 

Class Series $120 members | $140 nonmembers 

Grocery Pickup $30 per class 

Virtual class hosted on Zoom 

Expand your plant forward kitchen from every day to all occasions. We will go over all kinds of meals, from a picnic in the park to a backyard BBQ to a gourmet meal to a weeknight family dinner at home that you’ll actually look forward to. All meals will include both vegan and gluten free options. 

Plant Forward Picnic – Peas, Pancetta and Greens Salad, Sparkling Citrus Tea, Curry Chickpea Salad Wraps, Watermelon Mint Salad 

Plant Forward on the Grill – Grilled Eggplant with Garlic and Herbs, Grilled Corn with Sriracha Aoili, Caramelized Grilled Pineapple 

Plant Forward Gourmet – Fennel Citrus Salad, Miso Rissoto with Seared Hakurie Turnip 

Plant Forward Family Dinner – Quinoa Meatballs, Polenta, Marinara Sauce, Zucchini  

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.