In Home Vegan Cooking Classes

The evening will feature a three-course, four dish, vegan menu with recipes
that you and the Chef can customize to the palate of your guests.
Chef Lauren Mahlke specializes in food and wine pairings and can provide the perfect pairing suggestion to each menu. Below are sample seasonal menus to feature at your dinner party.

Spring/Summer Menu
~
Chilled Corn Soup with
Chive
Polenta Cakes with Tomato Bruschetta
and Gigantes Beans
Basil Strawberry Shortcakes

~
Tomato and Corn Summer Panzanella Salad
BBQ Crispy Tofu with Grilled Vegetable Farro
Peach Crumble
~
Mediterranean Fig and Orange Salad
Apricot and Olive Couscous
Marabella Seitan with Dates and Olives in Balsamic Glaze
Saffron and Pistachio Rice Pudding~
~
Cherry and Gorgonzola Spinach Salad with Candied Pecans
Canenelli Bean with Roasted Peppers
Summer Squash and Tomato Casuelet
Blueberry and Lemon Cobbler
~
Caprese Salad with Almond Ricotta Cheese and Summer Squash Ribbons
Smokey Cauliflower Fire Roasted Vegetable and White Bean Orzo Basil Pasta
Lemon and Raspberry Cake with Vanilla Frosting
~
Grilled Flatbread with Almond Ricotta and Squash Blossoms
Gazpacho with Grilled Vegetable Pannini
Orange S’mores Bars
~
Corn, Pineapple and Mango Hearts Of Palm Ceviche
Pulled Jack Fruit Tacos with Black Beans
Mexican Hot Chocolate Cookies

~

Fall/Winter Menus

Butternut Squash Soup with Crispy Sage
Caramelized Onion Risotto With Mushroom Lentil Stew
Balsamic Glazed Apples with Whipped Coconut Cream
~
Fennel and Orange Salad with Pomegranate Vinaigrette and Hazelnuts
Creamy Sage Polenta served with Roasted Vegetable Stew
Blood Orange Chocolate Tarts
~
Mediterranean Pomegranate and Orange Salad
Apricot and Cranberry Couscous
Garbanzo Bean Marabella with Dates and Olives in Balsamic Glaze
Saffron and Pistachio Rice Pudding
~
Pear and Gorgonzola Salad with Candied Pecans
Roasted Butternut Squash Cassoulet with Cashew Cream and Sage with
Seitan Apricot Roast
Mini Caramel Apple Tarts
~
Curry Coconut Acorn Squash Soup
Butternut Squash Apple and Sage Quinoa
Balsamic Glazed Roasted Mushrooms
Chocolate Blood Orange Mousse
~