Group Cooking Class Mastering Vegetarian Cooking
Explore how delicious plant-based meals can be in this hands-on cooking class. Led by Chef Titik, you'll make a multi-course meal that harnesses the powers of vegetables and the flavors of fresh herbs. To begin, you'll make a creamy tomato bisque from scratch and top it with a crunch crostini made from a baguette. Next, make a flaky puff pastry to hold mushrooms, onions, and spinach for mushrooms en croute. Whip up a creamy cheese sauce with a mix of cheeses to make potato au gratin. Finish with a decadent poached pear dessert.
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Creamy Tomato Bisque With Crostini
With tomato, cream, onion, garlic, basil and baguette
Mushrooms en Croute
With mushrooms, puff pastry, onion and spinach
Potato au Gratin
With potato, cream, cheese and herbs
Poached Pear in Riesling Wine
With pear, Riesling wine, sugar, cardamom and saffron