Experience a plant-based meal of the utmost elegance with this hands-on cooking class. With Chef Cregg as your expert guide, you'll learn useful culinary techniques for making traditional French cuisine and impressive recipes that are brimming with vegetables.
Start off with a sumptuous appetizer of buttery wild mushrooms over crusty grilled baguette. Next, recreate classic coq a vin the vegan way with a hearty helping of lion's mane mushrooms and colorful carrots. Whip up a decadent, creamy braised leeks dish with plenty of plant-based cheese. End this class on a sweet note with elegant blueberry and lavender clafoutis.
Wild Mushroom Toast
With grilled baguette, brown butter and microgreens
Vegan Coq au Vin
With pearl onions, lion's mane mushrooms, rainbow carrots and port wine
Fantastic evening with Chef Cregg. Can't emphasize enough the extent to which our class exceeded expectations. First of all, he's an absolute pleasure, and took far more time than he needed to actually teaching, rather than just "cooking and talking." He tailored it expertly to our level, and is clearly passionate about food. It was hands-on from beginning to end, and I picked up several tips and techniques that I'll use in my cooking. Secondly, the food was AMAZING. Every dish impressed us, and we're not easily impressed. Highly, highly recommended. Thank you!
With more than two decades of professional culinary experience gained in various restaurants and cities across the country, Chef Cregg has now found his niche as a food stylist and renowned chef instructor. Chef Cregg's unique, geographical cooking styles span the global epicurean gamut. From contemporary Californian cuisine to BBQ fusion to authentic Caribbean and more, Chef Cregg's ability to employ modern techniques to transform the most simple, seasonal ingredients is a sight to see.