Join us to learn more about modernist cuisine and the science of cooking! Modernist techniques are perfectly suited to vegan cooking. Seaweed and vegetable extracts can replace dairy and eggs as thickeners. Sous vide is a perfect way to cook vegetables, grains, and infusions. Smoking, fermenting and brining can add new flavors and umami to dishes. Dehydration and hydrocolloids can create textures not otherwise possible in vegan cooking. In this class we will use hydrocolloids, emulsification, dehydration and sous vide to create amazing dishes that are dinner party worthy.
Location: Los Altos, CA
Saturdays 11AM to 3pm
Refund policy: A full refund will be granted up to 14 days before the date of the class, but no refund can be given after that. Between 14 days and 3 days before the date of the class, you can select another class date. Contact us by email or phone to request a refund or change a course date. A minimum of 4 participants is required per scheduled class or participants will be refunded or rescheduled.