1/30/20 6:30 – 9:00 pm Whole Food Plant Based Cooking (Hands On) (V)


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Chef Kelly Sears presents Whole Food Plant Based Cooking (Hands On) (V)

Transitioning into a more plant-based diet can be as easy as it is tasty. To get you started, or keep you on track, we’re making dishes that are packed with plant-based protein that will keep you fueled from breakfast until the midnight snack. Learn methods and techniques designed to get the most out of vegetables, grains, nuts, seeds, legumes, and fruits.

On the menu: Smoky Carrot Dip with Seeded Crisps for Dipping, Mixed Green with Sweet Potato Fritters and Tahini-Miso Vinaigrette, Toasted Farro with Cast Iron Charred Root Vegetables, and Herb Puree, and Peanut Butter & “Marshmallow” Sandwich Cookies