This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
In larders, pantries, and root cellars around the world, you are likely to find a member of the allium family: garlic, onions, shallots, leeks, ramps, scallions, and chives. Due to their ubiquity, we often take alliums for granted. In this class, we turn the spotlight on these aromatic and flavorsome ingredients, giving them their well-deserved time to shine!
You will learn the how and why of preparation methods and the best uses of each allium. We will discuss everything from the wonders of the workhorse yellow onion, how to properly clean a leek, to what to do when the fleeting ramp season is over.
Please join us as we peel back the layers of this culinary favorite and salute the chic ombre of leeks, the pungency of garlic, and the robustness of the yellow onion!
Triple Roasted Allium & Tomato Soup with White Beans and Charred Lemon
Green Salad with Fennel, Hazelnuts and Green Goddess Dressing
Leek, Apple & Cheddar Bread Pudding
Equipment and Ingredient List for this class click here - please check before purchasing a ticket for the class
This menu contains the following common allergens: Tree Nuts (optional), Dairy, Wheat (can swap for GF bread). 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.
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 credit: Marie Brennan