Plant forward, veg-centric or just plain vegetarian—semantics aside, we’re opting for more non-meat-focused dishes on our menus, for both our own well-being and the health of the environment.

This class celebrates a wide and wondrous array of seasonal vegetables, introducing new flavor profiles along the way to shake up your everyday cooking routine. We’ll explore some fermentation techniques and teach you to incorporate more whole grains, nuts and seeds into your meals for a more sustainable diet. Class recipes are vegetarian with vegan options and will wow even the most dedicated of carnivores.

Our class will conclude with a generous shared meal of all we have cooked together, served with selected wines, beers and non-alcoholic beverages.

$185 PER PERSON

Menu | Recipes*

Spiced Lentil & Rye Croquettes
with Pea Shoots and Herbed Kefir

Stuffed Savoy Cabbage
in a Fragrant Broth

Wild Mushroom & Spelt Strudel
with Cured Lemon & Parsley Sauce

Spinach & Baby Potato Salad
with Black Garlic Vinaigrette

Konbu Dashi

* SUBJECT TO CHANGE