A 2-hour demonstration; both food and wine will be served.
A delicious, wholesome vegetarian dinner will be yours in under an hour after this demonstration class. We will celebrate the bounty of summer with dishes like baby lettuces, haricot vert, French feta, shaved radish, mixed herbs + local eggs; farro with mixed cucumber, white nectarine, toasted Ennis hazelnut, sherry vinaigrette; roasted figs with local honey, mascarpone, cracked Tellicherry pepper.
Kristin Cole has combined her passion for food, events, and travel into a distinct cooking and teaching philosophy that infuses her cuisine and classes. It was during her time spent in Northern Italian kitchens and Midwestern farms that she embraced a standard of quality ingredients and simple, rustic dishes prepared with amore. This mindful, loving approach to the cooking process was further reinforced during her holistic path to wellness and through years of yoga practice, training and personal retreats. Kristin has adapted an improvisational style in the kitchen and loves to experiment with seasonally driven ingredients and to re-invent leftovers and pantry items. She spends ample time at bay area farms, curating the culinary program for Wildsoul, a company that specializes in yoga farm-to-table experiences, and connecting with the home cook community at 18 Reasons, where she manages events and teaches mindful and vegetarian cooking classes. Keep up with her various endeavors here: www.kristin-cole.com