A hands-on cooking class culminating in a dinner served with wine and beer.
When you hear the word “BBQ” what’s the first thing to pop into your mind? It isn’t broccoli or the common macaroni salad. It’s meat. A lot of it. Well-meaning omnivore hosts often offer a meat facsimile with soy- and gluten-based patties. It’s endearing, but this is 2019, not 1999!
In this class, Marie will show you how to prepare several barbeque-friendly dishes that aren’t trying to imitate anything. They're perfect for gatherings and just happen to be vegetarian. Even if you aren’t an exclusively vegetarian cook, you will appreciate adding a few delicious dishes to your barbeque repertoire.
PS: You don't need a grill to make these dishes; we'll be using trusty cast iron grill pans, which are perfect for small kitchens!
Kale Caesar Salad with Sourdough Croutons
French Lentil Salad with Cherry Tomatoes, Herbs, and Pomegranate Molasses
Aioli and Salsa Verde with Grilled Mixed Vegetables
Haloumi, Red Onion, and Potato Skewers
Grilled Figs with Whipped Cream and Mint
Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, Thai cuisine in Bangkok, tea and fermented foods in the mountains of Korea, raw food in Western Australia and the kitchens of numerous meditation centers around the world. She moved back the the USA to study in the Natural Chef program at Bauman College, where she also worked and taught for several years. Marie presently lives in the Bay Area and works as an educator, private chef and consultant. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation