Explore imaginative, elevated, plant-based recipes in this hands-on cooking class with Chef Felix. With the chef’s guidance, you will transform garden fresh ingredients into a variety of gourmet dishes full of enticing flavors and textures. To start, prepare a beetroot tartare with tangy gherkins and shallots followed by a pillowy potato gnocchi paired with hearty king oyster mushrooms. Learn how to fold eggplant dumplings to enjoy with nutty, spicy Thai curry, and finish the meal with a refreshing coconut sorbet with zesty lime and juicy pineapple.
With gherkins, capers, shallots, olive oil and root vegetable crisps
With sautéed king oyster mushrooms and shimeji mushrooms
With Thai curry sauce and salted peanuts
With pineapple and lime