February calls for a shift in the winter kitchen.
According to seasonal cooking principles and traditional Chinese medicine, this is a time to gently support the heart and circulation while continuing to prioritize warmth and nourishment.
This hands-on plant-based cooking workshop focuses on preparing comforting winter dishes that promote overall health, circulation, and vitality
Together, we will create a seasonal winter menu that balances warming foods with lighter, brighter elements showing how plant-forward cooking can feel both grounding and refreshing during the colder months.
This class is vegetarian and gluten-free.
Gluten-Free Buckwheat Mushroom Galette, Warm Creamy Apple Soup with toasted walnuts and thyme oil, Citrus Winter Salad, Almond Poppy Seed Shortcrust Base with Lemon Vanilla Cream