Vegetarian Thanksgiving: Latin American Flavors - 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.

Add vegetarian dishes to your holiday menu with ease this season! Join Chef Annelies in our classroom to prepare a delightful fusion menu of robust fall flavors with a Mexican flair. 

A main dish of chile-rubbed mushroom steaks will be baked until juicy with chunky toasted almond salsa zig-zagged across the top. Cornbread dressing comes wrapped up like gifts in corn husk boats as crispy Brussels sprouts get glazed with guajillo chile and cranberry. Finally, we will create a coffee spice cake with sweet potato frosting, complete with a scoop of Bi-Rite Creamery ice cream on the side. 

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Chile-Rubbed Mushroom Steaks

Cornbread Dressing in Corn Husk Boats

Chunky Toasted Almond Salsa

Crispy Brussels Sprouts with Guajillo Cranberry Glaze 

Coffee Spice Cake with Sweet Potato Frosting

Bi-Rite Ice Cream

This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat. 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! 

Annelies Zijderveld teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.

_{Photo by Sebastian Coman Photography on Unsplash}