Urban, beautiful, sustainable, local, organic delicious! All these words describe the mushrooms grown at R&R Cultivation. Sign up to learn how Fungi expert Lance and his team farm these delicious mushrooms, and taste delectable food created by Chef Phillip.
DurationUrban, beautiful, sustainable, local, organic delicious! All these words describe the mushrooms grown at R&R Cultivation. Sign up to learn how Fungi expert Lance and his team farm these delicious mushrooms, and taste delectable food created by Chef Phillip.
Menu:
Golden Oyster Mushroom Salad with Lime-Cumin Vinaigrette; Adobo Roasted Maittake Tacos; Chaga Mexican Hot Chocolate with Biscochitos.
In 1973, Martha Kaemmer and her sister Mary Rice thought that the time was ripe for a culinary awakening. Cooks was born in a 1,500-square-foot storefront at the intersection of Grand Avenue and Lexington Parkway, in St. Paul.
There were four employees and approximately 250 different items for sale. Mary left a year later to pursue a new culinary journey in Bayfield, WI. Martha carried the company forward for more than 30 years.
Whether you’re sick of waiting in lines at packed restaurants on Sunday mornings, or would just like to learn how to properly cook an egg, our brunch classes are just what your weekend needed!
Why plant-forward? Amidst the conflicting definitions of what constitutes a nutritious diet, I stay out of the food fight and emphasize the common denominator in health for people and planet - plants. I focus on seasonal whole foods and demonstrate that you don't have to sacrifice flavor or fun to ...
Learn how to use locally grown food to create unique gourmet meals. I develop every class I teach, as an individual unique and personal guide to health, designed specifically for their body, lifestyle, and goals.
Take your brunch skills to the next level. In this course, we demonstrate brunch classics, demystify Hollandaise sauce, teach you to flip the perfect omelet, and let you play with different ingredients. Top it all off with plenty of mimosas!
Chef Alyssa will begin class with a Turkey Carving Demo, using a local pasture-raised whole turkey. During class she will prepare Sous-Vide Turkey Breast and Smoked Turkey Leg & Thigh. These will cook during class for guests to enjoy with their meal.
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