Food allergies or dietary restrictions? I’ve got you covered! We can create together a customized class with a different menu for all your needs.
DurationFood allergies or dietary restrictions? I’ve got you covered! We can create together a customized class with a different menu for all your needs.
It includes the class and a 3-course meal. The Minimum number for this class is 2 students. The class may be canceled or attendees moved to another date if the minimum number of attendees isn't met.
My passion for cuisine started when I was a kid. I would spend hours observing my grandma and mom cooking and baking. I was attracted to the aroma of fried garlic, fresh vegetables and barbecue. I found them irresistible.
At the age of 8, I made my first tiramisu all by myself. Then, at 18, I fell in love with vegetarian cuisine. I have spent the last 20 years showing my Italian friends and family that a vegetarian meal can be as tasty as a non-vegetarian one. In 2013.
I left my hometown, a small city located in the north of Italy, and relocated to Philly. In hindsight, it was a courageous move, I was already in my 40s. Today I am glad I made that choice. It completely changed my life.
Healthy One-Dish Weeknight Meals class is offered by The Kitchen Nashville. All class registration fees are non-refundable. We encourage you to send someone in your place if you cannot attend a class.
Bring on the meat! While we’re not grilling over wood embers, this classic Argentinian-inspired menu will impress any gaucho. If you have vegetarians in your group, please let us know in advance, and we can prepare a seared portobello mushroom with chimichurri as an alternate.
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!
You can choose the protein: Chicken, Pork or Tofu, to cook up healthier than restaurants make. You can also choose your veggies, such as carrots, onions, celery, peppers, snow peas, mushrooms, pineapple and more. We'll make a simple but delicious sweet and sour sauce (from scratch!).
As we continue our exploration of Joshua McFadden’s resource guide on the six growing/harvesting seasons, we will focus on some recipes of summer. Roasted beet, avocado and sunflower seed salad, beef and broccoli with caper vinaigrette
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