Cooking Class - Cooking With Inedibles
This class does not have dates listed right now. Find similar experiences below:
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Many cooks don’t think twice before tossing ‘extras’ like cheese rinds, stems, and leaves. In this class, Chef Anja will open your mind to the many uses for ingredients that are often relegated to the waste bin.
This class will teach you to use all parts of ingredients--beets root to stem, a whole hunk of parmesan--beginning with a soup course centered around extras.The main course utilizes the heart of the central ingredients in a lovely bright red beet cream sauce pasta. Dessert makes use of day-old bread in a luscious bread pudding and features a classic and simple homemade caramel sauce.
Cheese Rind, Broccoli Stem, Beet Leaf and Bean Minestrone
Sautéed Broccoli Pasta with Beet Red Cream Sauce, Parmesan Cheese
Caramel Date Bread Pudding (using your leftover loaf and making an easy home caramel!)
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 10
- Meal Courses 3
- Event Duration 3 hours
- Labels Beginner, Couples, Fun
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Chef Anja will travel to guests within the Bay Area for this experience.
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