This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Bring the vegetarian (portobello) steakhouse experience home. Staying in this year for Valentine's Day means focusing on recipes that can be made with someone special or with housemates for a festive dinner in. We will make red wine glazed mushroom steak strips to serve on a vivid mound of beet mashed potatoes finished with frizzled crispy shallots. Then we will temper our emotions with pink ruby chocolate dipped figs—though you can also use bittersweet chocolate instead.
Red Wine Glazed Mushroom "Strips" Steak
Beet Mashed Potatoes with Frizzled Shallots
Ruby Chocolate Dipped Figs (or Bittersweet Chocolate)
Equipment and Ingredient List for this class found here.
This menu contains the following common allergens: Soy, Dairy, Wheat. There are GF, DF, and Vegan variations available. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
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.
Annelies Zijderveld 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). 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 recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.
Photo by Annelies Zijderveld