Demo style class with some opportunity for hands-on participation. Includes dinner.
Our Culinary Director Amanda Coba turns to grain bowls for quick, nourishing meals that satisfy. In this class Amanda will share tips and tricks to put together vegetarian grain based bowls that anyone will love. We'll discuss cooking and storing grains, make-ahead strategies, and the art of mixing and matching grains and toppings. Menu includes: turmeric rice with crispy tofu, shiitake mushrooms, quick pickled cabbage, and soy lime vinaigrette; toasted farro with roasted squash and cauliflower, pickled shallots, spicy chickpeas, and creamy chipotle sauce; coconut cardamom amaranth breakfast bowl with citrus, honey, and almonds.
Class is limited to 12 students. Please note that class reservations are non-refundable.