A Vegetarian Valentine: Recipes For You and Your Boo

When: 
Tuesday, February 11, 2020 6:00pm to 9:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$100.00
Member Price: 
$90.00
No slots available

SOLD OUT

A hands-on class culminating in a family-style dinner with wine and beer.

Calling foodies and lovers, Valentine's Day is right around the corner and the best gift is the one you make together. Get ideas for what to cook on the big evening or bring your boo to a cooking class that will spark romance! Annelies has created vegetarian recipes centered around aphrodisiac ingredients that will make magic happen! You will learn how to make the sultriest candied nuts and a soup that will win hearts. Then, an indulgent sauce for spaghetti and mushrooms to make anyone weak in the knees. And of course, a chocolate dessert that sweetens the end of the evening. It will be an evening to fall in love.

MENU 

Five Spice Kabocha Squash Soup with Candied Pepitas (vegan option available for students who request via email to info@18reasons.org)

Spaghetti with Toasted Almond Cream Sauce and Fiery Cauliflower (vegan)

Red Wine Glazed Portobellos (vegan)

Mexican Chocolate Dipped Strawberries (vegan)

This menu contains the following common allergens: wheat, eggs, soy and tree nuts. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.

 

Annelies Zijderveld was born in Texas and has called the Bay area home for many years. She is the author of Steeped: Recipes Infused with Tea, a book for tea lovers about how to cook with tea. As a cooking teacher who teaches at 18 Reasons and Draeger’s in San Mateo, she believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). She also volunteers as a chef with Cooking Matters and delights in being a part of the wonderful work of #NoKidHungry in her local community. With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has appeared in Edible East Bay, allRecipes Magazine, The Kitchn, Paste Magazine, and Brit + Co. among other publications. She is the creator of the literary food blog, the food poet and you can follow her food antics on Instagram @anneliesz.

Photo by Natalia Fogarty on Unsplash