The Plant Forward Kitchen: Benefits of a Plant Forward Kitchen

Instructor: Chef Emily Larsen, Spilling the Soup*

Benefits of a Plant Forward Kitchen: Thurs., Oct. 14 | 6 – 8 p.m.

Virtual class hosted on Zoom

Single class: $25 members | $30 nonmembers  (class only)

A plant-based diet has been proven to improve our well-being, as well as that of our planet and the animals. Each week Chef Emily Larsen will introduce you to a star ingredient of a plant forward kitchen and show you how to incorporate it into each meal with techniques and flavors that keep culinary boredom at bay. If you’re not ready to take the leap to a full plant-based diet, that’s okay! You’ll learn how to adapt each meal to your liking. 

Week One: Benefits of a Plant Forward Kitchen

In week one, Chef Emily will demystify the plant-based diet and discuss the benefits of a plant-forward kitchen. We’ll cover knife skills, sautéing and frying while putting together a tasty tofu and vegetable fried rice recipe. 

*Grocery pickup available, $30 per session

 


$60.00/person
$55.00/person
$25.00/person
$30.00/person
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