Cooking Class: International Vegetarian Fusion

This cooking class puts a new spin on vegetarian with a blend of cooking techniques and ingredients spanning Spanish, Asian, Southern and Latin cuisine. Chef Lenny will start by teaching you how to perfectly cook black-eyed pea cauliflower cakes with tomatillo chutney. Next is Japanese shabu-shabu and corn empanadas with roasted peppers, potatoes and a rich blend of ricotta and Gruyère. Dessert is Spanish torrijas with citrus syrup and orange zest. 

MENU

Black Eyed Pea Cauliflower Cakes

With tomatillo chutney

Shabu-Shabu

With mushrooms, bok choy, vegetable broth and beet dumplings

Corn Empanadas

With potatoes, roasted peppers, ricotta and Gruyère

Torrijas

With citrus syrup and orange zest