In this class we will be making a complete meal, main course, vegetable and dessert. We’ll be making Creamy Lemon Chicken Pasta with Roasted Brussel Sprouts and for dessert, Chewy Oatmeal Raisin Cookies! A meal to satisfy all your cravings!
DurationIn this class we will be making a complete meal, main course, vegetable and dessert. We’ll be making Creamy Lemon Chicken Pasta with Roasted Brussel Sprouts and for dessert, Chewy Oatmeal Raisin Cookies! A meal to satisfy all your cravings!
Flour Power Nashville opened in early 2020 as the 12th franchise within the Flour Power family. Owner, Shannon Mock Miller, moved to Nashville in November 2000 to pursue her dream of signing a recording contract. She spent over 30 years working in the restaurant and party planning business.
During that time she cultivated a huge extended family within the Nashville community. In 2011 Shannon married, had a daughter and became a stay at home mama. In 2016, she became a single mama and set out to create the best life possible for her and her young daughter.
"One night I decided to look into franchise ownership and while scrolling through the different opportunities, Flour Power Kids Cooking Studio literally jumped off the page. It was everything I am passionate about rolled into one delicious concept!
Children, cooking, parties and fun. I decided to go for it!" Shannon has the help and support of her parents and 8 year old daughter, Stella Blue. She and Stella Blue look forward to cooking with the children of Nashville for many years to come.
Vegan Cooking class is offered by Together We Cook. Children learn how to prepare a variety of dishes and become more willing to try new foods, especially when they are having fun cooking with their peers.
Vegan Cooking class is offered by Academy of Culinary Education. The Academy of Culinary Education (“ACE”) offers an extraordinary culinary learning experience in an intimate stimulating environment.
Plant forward, veg-centric or just plain vegetarian—whatever you want to call it, we are all trying to include more non-meat dishes in our everyday eating.
In this episode, we explore ways that vegetables can become the star of the plate. First, Milk Street Cook Lynn Clark makes Cauliflower Steaks with Pickled Peppers, Capers and Parmesan for a satisfying main dish.
Fun and inspirational! Experience a personalized in-home cooking class with Head Chef Itzel The Rainbow Goddess and enjoy a gorgeous, mouthwatering brunch or dinner that you contributed to.
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