Eating vegetables doesn’t need to be boring. In fact, it can be the most joyful and satisfying way to eat. Josh’s flavor combinations are unusual and create memorable dishes that everyone will enjoy!
DurationEating vegetables doesn’t need to be boring. In fact, it can be the most joyful and satisfying way to eat. Josh’s flavor combinations are unusual and create memorable dishes that everyone will enjoy!
This class will take you through an exciting new way of looking at vegetables and seeing them as the centerpiece of your meal. It’ll keep you curious while exploring new and different techniques when it comes to barbecuing, grilling, roasting, smoking, pickling, and slow-cooking vegetables.
Jonathan grew up in the restaurant business. Hanging out in the kitchen of his father's restaurants, because that's where the action was, he developed a passion for food from a very young age.
Jonathan began his cooking training at the Culinary Arts program at Vancouver Community College and learned the basic principles of classical French cuisine, during a three year apprenticeship at Vancouver’s Le Petit Genève under Gerhard Pichler.
After obtaining his Red Seal, Jonathan moved to Hong Kong to work at his family's restaurants where he learned many different styles of cooking including German, Russian, Spanish, and Chinese.
After two years in China, Jonathan moved to Montreal and he was the Sous Chef at a restaurant in Old Montreal. But Jonathan’s long-time dream was to not only cook, but to teach others of the joy of cooking and this became a reality with the opening of Appetite for Books.
Learn how to make vegetables and tofu the main star. Vegan cooking is something special and let Thomas show you how to take the humble cabbage, sweet potato and tofu block to make hors d'oeuvres and entrees for that special night.
During the workshop- Recipe explanation and how-to of making the sòs rouj (red sauce) to accompany your akra.
Menu: Brazilian Black Beans, Chickpea Curry, Lentil Mushroom Walnut Patties, Asian Tempeh, Ginger Tofu.
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