High Voltage Vegetables: Spring Edition

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. 

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Spring Edition! We are going to make full-flavored, no-holds-barred vegetable dishes and it will rule. 

The produce of spring tends to be light, tender, and green, green, green! In this class, we balance that youthful Big Green Energy with mature, aged flavors like shio koji, preserved lemon, seaweed and, of course, miso.

With a little coaxing and the right preparations, we will take these vegetables and transform them into dishes that you’ll be making and riffing on through the summer. Join us and learn practical techniques and recipes to transform spring vegetables into standout dishes with bold, balanced flavors.

MENU

Primavera Minestrone with Dashi & Preserved Lemon

Herby Spring Caesar Salad

Asparagus with Tahini Dressing and Pine Nut Dukkah

Smashed New Potatoes with Shio Koji, Halloumi & Pea Greens

Sweet & Savory Green Garlic & Miso Shortbread

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 California to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in the Sierra foothills and works as an educator, consultant, and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com
_{Photo credit: Marie Brennan}