High Voltage Vegetables: Winter

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.

Are you ready to start craving collards? Buying out chicories at the market? Hoarding radishes? 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. 

You think that you don’t like Brussels sprouts? Think again once you’ve tasted the ultra opulent and super 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 student-favorite dressing that not only tames the greens’ bitterness but will also be your new go-to dressing for any and every salad. 

With a little coaxing and the right preparations we will take these robust, sturdy vegetables and transform them into dishes that you’ll be making and riffing on until May. Join and embark on veggie-fueled culinary greatness!
 

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
 

This menu contains the following common allergens: Egg, Soy, 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! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. 

Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com

_{Photo credit: Marie Brennan}