Cooking Class - Sprouting and Infusing

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What You’ll Do

Learn the science and art of sprouting and infusing!

This sprouting and infusing class brings healthy gourmet flavors to the table. Looking for something new to add to a vegetarian, vegan, or Paleo diet? Are you looking for great gifts for the foodies in your life? Want failure-proof flavor? This is the class for you.

Infused Oils and Vinegars add a unique finishing touch to salads, vegetables, or meats. Infused oils are used as marinades, cooking oils, or finishing oils, and easily bring a ‘wow factor’ to your meals.

Infused vinegars add an extra flavor profile to the acid element that is essential to a balanced meal and to good health.

Infused aromatics like butter-soft shallots, garlic, and onions are a condiment for all family meals -- adults can enjoy them with their beef, pork, chicken, vegetables, or tofu and children’s pallets can be gently adapted to a more sophisticated taste.

Sprouts turn dried beans into a living protein. This is an inexpensive and flavorful ingredient that brings versatility to the table as an appetizer, in a salad, as the main ingredient, side dish, or snack. Learn the secrets of sprouts and add them to your life and your food repertoire.

Chef Elaine welcomes guests to bring wine or beer to enjoy with the class.

Details
  • Minimum Guests 4
  • Maximum Guests 6
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Healthy, Vegetarian

Meet your chef

Chef Elaine Shot
Chef Elaine Verified Chef

10 reviews

I am, in no particular order, a Personal Chef, Corporate Caterer, Workshop Teacher, Online Instructor, and Italian Grandmother. I offer glorious edible creations inspired by Old World tastes with a modern and healthy Southern Californian approach to food that I call 'New American'. I meet any dietary need thrown at me, and cook exclusively gluten-free, dairy-free, and sugar-free.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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What You’ll Do

Learn the science and art of sprouting and infusing!

This sprouting and infusing class brings healthy gourmet flavors to the table. Looking for something new to add to a vegetarian, vegan, or Paleo diet? Are you looking for great gifts for the foodies in your life? Want failure-proof flavor? This is the class for you.

Infused Oils and Vinegars add a unique finishing touch to salads, vegetables, or meats. Infused oils are used as marinades, cooking oils, or finishing oils, and easily bring a ‘wow factor’ to your meals.

Infused vinegars add an extra flavor profile to the acid element that is essential to a balanced meal and to good health.

Infused aromatics like butter-soft shallots, garlic, and onions are a condiment for all family meals -- adults can enjoy them with their beef, pork, chicken, vegetables, or tofu and children’s pallets can be gently adapted to a more sophisticated taste.

Sprouts turn dried beans into a living protein. This is an inexpensive and flavorful ingredient that brings versatility to the table as an appetizer, in a salad, as the main ingredient, side dish, or snack. Learn the secrets of sprouts and add them to your life and your food repertoire.

Chef Elaine welcomes guests to bring wine or beer to enjoy with the class.

Details
  • Minimum Guests 4
  • Maximum Guests 6
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Healthy, Vegetarian
Reviews

Reviews guests left for this experience

Lisa

Lisa

07 Sep 2015

This class was interesting, educational, fascinating and so much fun. If you want to book an interesting cooking class, then you should book the Sprouting and Infusing cooking class with Chef Elaine in Los Angeles.
Marc

Marc

17 Jun 2015

Awesome!
Marc

Marc

17 Jun 2015

I grabbed a friend Richard and we headed off to Elaine's kitchen for our 3-hour course on Infusing. Elane is a wonderful woman, happy and thinking of every last detail to make your day special, from how to get there, where to park, and really preparing the kitchen for the upcoming lesson, I mean really! We learned so much from this class -- we made fresh hummus, made our own fresh pesto sauce, learned to cook a really beautiful roast chicken (chook as we say where we come from) and awesome vegetable chips, salads and especially, learned to infuse oils with various vegetables and fruits and then cook with them. We had a great time and learned so much. I have already been experimenting with various oils and veggies and fruits. Will enjoy going to next class with Elaine or even dinner sometime -- we had a great time. Marc
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