Here's the info:
WHEN: Sunday, December 2; 1:30pm to 4:00pm
WHERE: Studio Mugen, Santa Monica, CA
PRICE: $65 per person
RSVP: To pay by check, contact ChefChristineO@gmail.com; 424.259.3106 (or credit card via paypal on my website)
WHAT:
The holidays are upon us! For many, this time of year means overindulgent eating, which is often followed soon after by guilt. For those of us that stick to a healthier or a “specialty” diet (vegan/vegetarian, gluten free, soy free), we also more frequently hear the question “what do you eat?”
Natural foods chef, Christine Oppenheim is ready to help with healthy holiday foods that are packed with flavor but won’t pack on the pounds.
Join us for a hands-on (optional, you can just watch) cooking class that will teach you a few fresh, delicious and nutritious plant-based recipes for winter that will wow your skeptical friends and family, and reduce the guilt from overindulgence. Even your picky uncle who you’ve never seen touch a vegetable will go back for seconds (mine always does!).
Using seasonal and organic ingredients, the menu includes:
Whole Grain Sweet Potato Biscuits
Rosemary White Bean Gravy
Wild Rice and Dried Cranberry Stuffed Winter Squash
(Un)traditional Green Bean Casserole
Butternut squash bisque with cashew sour cream
*Menu can easily be made gluten free, soy free and nut free.
After you’ve learned to make a tasty winter meal, come back the following Sunday, December 9, for dessert! We’ll prepare recipes to enjoy with your meal, as well as some that are great to gift, including pumpkin cupcakes, no-bake sweet potato pie and a sweet, crunchy nut and seed brittle. Sign up for both classes and save!
Class size is limited to 12 people, so reserve your space early to ensure enrollment! You must RSVP to attend these classes.
If paying by check, please email ChefChristineO@gmail.com for info on where to send payment. You may also pay by credit card via paypal on my website www.veggiefixation.com. Payment must be received by November 28. I will send an email confirmation with details about class location once payment is received, so please be sure to include a valid email address.
The holidays are upon us! For many, this time of year means overindulgent eating, which is often followed soon after by guilt. For those of us that stick to a healthier or a “specialty” diet (vegan/vegetarian, gluten free, soy free), we also more frequently hear the question “what do you eat?”
Natural foods chef, Christine Oppenheim is ready to help with healthy holiday foods that are packed with flavor but won’t pack on the pounds.
Join us for a hands-on (optional, you can just watch) cooking class that will teach you a few fresh, delicious and nutritious plant-based recipes for winter that will wow your skeptical friends and family, and reduce the guilt from overindulgence. Even your picky uncle who you’ve never seen touch a vegetable will go back for seconds (mine always does!).
Using seasonal and organic ingredients, the menu includes:
Whole Grain Sweet Potato Biscuits
Rosemary White Bean Gravy
Wild Rice and Dried Cranberry Stuffed Winter Squash
(Un)traditional Green Bean Casserole
Butternut squash bisque with cashew sour cream
*Menu can easily be made gluten free, soy free and nut free.
After you’ve learned to make a tasty winter meal, come back the following Sunday, December 9, for dessert! We’ll prepare recipes to enjoy with your meal, as well as some that are great to gift, including pumpkin cupcakes, no-bake sweet potato pie and a sweet, crunchy nut and seed brittle. Sign up for both classes and save!
Class size is limited to 12 people, so reserve your space early to ensure enrollment! You must RSVP to attend these classes.
If paying by check, please email ChefChristineO@gmail.com for info on where to send payment. You may also pay by credit card via paypal on my website www.veggiefixation.com. Payment must be received by November 28. I will send an email confirmation with details about class location once payment is received, so please be sure to include a valid email address.
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| Sweet Potato Biscuits: don't they look tasty?! |
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