High Voltage Vegetables: Winter - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Winter Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule. Get ready to start craving collards, buying bags of chicories, and hoarding radishes!

You think that you don’t like Brussels sprouts? Think again once you’ve tasted the ultra-opulent (and ultra-simple!) Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub. Need some help jazzing up those hearty greens you virtuously bought and that are now glaring at you in the back of your crisper? Look no further than the cozy Tomato Braised Fennel & Winter Greens White Bean Stew. The craveable Winter Chicories Salad will be chock full of all those radicchio and endive you admire but pass over at the market. You will create a Shio Koji Dressing that not only tames the greens’ bitterness but will also be your new favorite addition to any salad.

With a little coaxing and the right preparations we will take robust, sturdy vegetables and transform them into dishes that you’ll be making and riffing on until May. Join and learn how to be a winter produce pro.

MENU

Collard and Kimchi Gratin

Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub

Tomato Braised Fennel & Winter Greens White Bean Stew

Winter Chicories Salad with Radishes, Avocado & Shio Koji Dressing

Flourless Root Vegetable Brownies with Yuzu Icing (pictured)

This menu contains the following common allergens: Egg, Peanuts, Dairy, Wheat (easily omitted if needed). If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored and nurtured 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 and Ayurvedic cuisine and herbology in Kerala. 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 culinary consultant. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation 

_{Photo credit: Marie Brennan}