Raw Integration - Class with Renée Loux, Institute for Natural Gourmet, NYC, Oct 6
Tuesday, October 4, 2010
Call it "hybrid" or "fusion" or "raw integration," but join us for this fascinating class and treat yourself to the best of two culinary worlds! Renée will demonstrate how to cultivate optimum health by pairing enzyme-rich raw foods with mindful and easily digestible lightly-cooked fare. Learn to create sophisticated flavors and textures quickly and easily using simple techniques and a few key ingredients. This is the perfect way to transition between raw and cooked foods in either direction.
• Kabocha Ginger Pumpkin Soup with Fresh Almond Milk and Umeboshi Pumpkin Seeds • Salad Niçoise with Jerusalem Artichokes, Olives, Haricots Verts and Tarragon Aioli • Celery Root Mash with Arugula Basil Pesto • Fresh Cashew Creamed Corn with Shallots and Thyme • Wild Mushroom Ragoût with Pine Nut Bechamel Sauce, Kelp Noodles and Zucchini Linguini • Pear Tarte Tatin • Warmed and Spiced Chocolate Caramel Almond Milk. (Dairy-free and gluten-free)
This course has the following class availability:
Tuesday, October 4, 6:30 - 10:00 pm
Instructor: Renee Loux
Space Available Class Code: 69_FW11/12
Space is LIMITED. Sign up soon!