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Herb Marinated Tofu Niçoise Salad with Lemon-Caper Vinaigrette - Pan-Fried Haloumi with Oregano and Truffle Oil - Baked Polenta with Mushroom and Sage Ragout - Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette
What you will learn
Whether you’re already vegetarian or looking to go meatless more often, this course will prove that veggie dishes need no longer be relegated to the order of side dishes.
What To Expect:
Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Learn fundamental skills for a lifetime of great cooking
Work side-by-side with other students to prepare each dish
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
Held in our professional teaching kitchens, each class is led by an experienced chef instructor
Students receive a 10% discount coupon to use the week after the class