SATURDAY 18 NOVEMBER 2018
10AM - 2.00PM
On our Thanksgiving table, it is all about the sides. Every year, it is the flavor-bursting vegetable dishes that bring our holiday table to life. Deliver a sophisticated edge to your family feast with Fall’s exciting bounty, brimming with vibrant root vegetables, bold brassicas and sexy squash, vividly accented with unique flavor and textural combinations. Join us as we present our favorite vegetable-based Thanksgiving dishes that will have you venturing beyond green bean casserole and candied sweet potato.
Our Thanksgiving sides cooking demo will include recipes for:
Potato leek gratin with hazelnut béchamel (dairy free and gluten free)
Crispy Brussels sprout with a deviled eggs sauce (gluten free)
Charred green beans with tahini and crispy harissa shallots (gluten free and vegan)
Roasted squash wedges with whipped feta and pistachios (gluten free)
Shawarma cauliflower, spiced freekeh, and preserved lemon (gluten free and vegan)
Quick pumpkin hummus (gluten free and vegan)
Attendees will help assemble the dishes and receive the recipes to take home. The class will end with a 'Friendsgiving' lunch, to kick off our Holiday season. All food and drinks included.