Root Cellar Salute: Celebrating Root Vegetables
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Root vegetables are sturdy staples that belong in everyone’s pantry. They last a long time, are very affordable, and oh so delicious. Many members of this family possess a subtle, well mannered sweetness that gets along easily with a wide range of ingredients and flavor profiles.
However, what exactly are you supposed to do with them other than roasting?
Join us for an innovative class that will teach you:
How to create a bright and herby soup that balances the earthiness of beets
The virtues and nuances of the overlooked rutabaga
How to create a baked good that is flourless and composed largely of sweet potatoes (and no one but you will know!)
As we close winter behind us and eagerly anticipate spring's bounty, let's salute faithful root vegetables and give them one last time to shine.
MENU
Golden Beet Borscht
Rutabaga, Cheddar, Apple & Thyme Tart
Sweet Potato Quickbread with Seeded Crumble
Equipment and Ingredient List for this class can be found here; please check before buying a ticket.
This menu contains the following common allergens: Egg (in quickbread, but can be swapped for a vegan substitute), Tree Nuts, Dairy, Wheat (can sub for a GF pre-made puff pastry). If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.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.
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
Photo by Marie Brennan
