Plant-focused diets are picking up steam, and this class will help you take your vegetarian cooking the extra mile
Date/Time: Mar 12 2018, 5:30 pm to 9:30 pm
Vancouver, The Dirty Apron Cooking School | Event calendarCost: $170.00
Find tickets: here
The menu starts with Kale & Zucchini Spaetzle, toasted Pumpkin Seeds and shaved Pecorino; followed by Grilled King Oyster Mushrooms & Asparagus, with Sauce Gerbiche. Next is Chickpea & Cauliflower Curry, and finally an Arugula Chimichurri with roasted Corn and Tomato Succotosh.
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