This is a live, interactive, hands-on cooking class held online via Zoom. If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Some like it hot. If you count yourself among that crowd, then this is the class for you. In this class, you will learn several different preparations and ways to include a variety of fresh and dried chilies in your cooking, with the trademark style of Marie that embraces sassy, punchy flavors rooted in a love of plant-based eating.
Greens with Gochugaru Vinaigrette + Toasted Sesame
Calabrian Chile Roasted Vegetables + Chickpea Salad
Chocolate Bites with Chipotle Roasted Nuts
Equipment and Ingredient List for the class found here - check before signing up for the class.
This menu contains the following common allergens: Soy, Tree Nuts, Peanuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
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, raw food in Western Australia, tea and fermented foods in the mountains of Korea, Ayurvedic cuisine and herbology in Kerala and the kitchens of numerous meditation centers around the world. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and is the Culinary Creative Director for Café Umami. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation