Vegetarian Weeknight Meals: Chiles!

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Join our chef Annelies to deepen your knowledge of chiles and how to incorporate them into your cooking! In this vegetarian class, you'll work with both dried and fresh chiles to bold, rich, and smoky flavors. Together, you’ll create dishes that can easily be replicated on nights where you especially need fresh inspiration. Annelies will walk you though making a grilled panela cheese salad with a zippy chile piquin vinaigrette, crispy carrot, potato and poblano taquitos, and spicy sweet beet tacos with smoky salsa. Then, to cool things off, a chilled tofu with sizzling salsa verde and a refreshing  freshly made mango agua fresca with homemade Tajin. 

MENU

Taquitos with Carrot, Potato and Poblano Peppers
Grilled Panela Salad with Chile Piquin Vinaigrette and Crunchy Tofu
Spicy and Sweet Beet Tacos
Smoky Chile Tomato Salsa
Chilled Tofu with Sizzling Salsa Verde

Mango Agua Fresca with a Homemade Tajin Rim
 

This menu contains the following common allergens: Dairy, Egg, Soy, Tree Nuts, 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 has been teaching cooking classes at 18 Reasons for over a decade, specifically in plant-based, or exploring her heritage, marrying Latin American flavors that also highlight the vibrant agriculture of California. She is the author of Steeped: Recipes Infused with Tea, a vegetarian cookbook that reconsiders the role of tea as a spice in cooking. She is a food writer published in a number of outlets including epicurious, The Kitchn, Simply Recipes, and Eater SF.