Raw in Autumn: A Perfect Pairing of Taste and Technique - Class with Renee Loux, Institute for Natural Gourmet Oct 4
October 6, 2010
Showcasing autumn's enzyme-rich raw bounty in recipes chosen for ease of preparation as well as deliciousness, Renée will demonstrate basic and advanced techniques you'll use in everyday meals, pairing time-intensive steps with their time-saving alternatives. This sumptuous menu begins with spirited juices and culminates in a killer dessert.
• Pomegranate-Campari-Ginger Apéritif • Flu-Buster Tonic • Creamy Avocado Miso Soup with Fresh Carrot-Ginger Juice, Wakame and Scallions • Waldorf Salad with Cranberries and Ume-Agave-Balsamic Walnuts with Wasabi-Miso Emulsion • Collard Wraps stuffed with Julienne Vegetables and Sun-Dried Tomato Coulis • Endive Cups with Pine Nut Crème Fraîche, Fresh Figs and Olives • Kelp Noodle Pad Thai with Kohlrabi and Baby Bok Choy • Dark Chocolate Ganache Tart with Salted Almonds and Pomegranate Vanilla Crème.
(Dairy-free and gluten-free; optional alcohol)
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!