Series: Flourishing With Flavor
A new cooking class series that explores how we can use all our senses to cook and bake more successfully. Learn a bit about my personal kitchen journey as a person with low vision, and explore what you can really do in the kitchen when all your senses are engaged!
Each class will cover similar topics on plant-based / allergy friendly cooking & baking with a slightly different angle, from basic ingredients and a touch of science in the first class, to more complex dishes in the final class. Don’t worry, every class will have plenty of delicious bites to enjoy and facts to take away!
Class Schedule
All classes start at 5 PM and run for approximately 3 hours.
October 3
The Basics of Baking Blind:
Knowing your ingredients, tools, and framework in order to overcome physical or dietary obstacles.
October 10
Dessert in Disguise:
We will take what we learned in the first class and apply it to plant-based dessert making in a unique way that is not just about technique, but also using your intuition and your own personal taste to create desserts that make you feel good inside and out.
November 7
Plant-Based With a Punch:
This class is full of building blocks and tips on how to get maximum flavor from vegetables, and everything nature provides, without adding extra oil or sugar. This class will be less focused on finished dishes, and more on cooking components you can keep in your pantry or freezer for easy meal prep. I’ll provide thoughtful ideas on meals to prep, with finished dishes you can taste and be inspired by.
November 14
Final Class:
I’ll sum up all previous classes, with demonstrations of how to make a multi-course meal that will accommodate you and your friends, regardless of allergies or dietary restrictions. I’ll give you visual, audio, and scent cues to consider, and help you customize your plan to your specific preferences and needs. There’ll be a bit of baking in this class, too – and of course, lots of cooking, tasting, and fun!