Whether you’re a lifelong vegetarian, a recent convert, or just someone looking to add more plant-based meals into your everyday life, everyone could use a little more dinner inspiration — especially at the beginning of the week! Join Laura Pyles on her quest to make dinner a little more intriguing and satisfying. In class you’ll make homemade rich vegetable stock for French onion soup with sourdough gruyere croutons and pickled apples; kabocha squash steaks with roasted red pepper muhammara and crispy fried onions; herbed barley risotto with garlicky mushrooms, kale, and meyer lemon; and spanakopita pie with feta, leeks, and piment d'espelette.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.