Vegan food used to be defined by what it lacked, but a new generation of creative chefs are showing that there’s no limit to what you can do with plants. In this class Neil Duncanson will teach you how to make satisfying meat- and dairy-free dishes feel complete with textures, sauces, and rich flavors. On the menu: hearts of palm “crab cakes” with shaved horseradish, and dill aioli; black pepper cashew ricotta “cheese” with heirloom tomatoes, basil oil, and portobello bacon; and creamy golden milk panna cotta with ginger blackberry compote and puffed black rice.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!