Hands-On Cooking Class: Welcome Spring!

Wake up your taste buds and feed your body what it’s really craving.  Lighten up from the excess of winter by incorporating raw, cleansing and spring foods into your meals. Explore local baby greens, shoots and early farm produce.   We’ll be preparing some seasonal favorites; asparagus, wild and baby spring greens, sprouts, peas and chives.  You’ll learn a simple salt brine fermented recipe and get a jar to take home with you to enjoy.

Menu:

Seasonal Salad with local baby greens, sprouts and berry vinaigrette

Asparagus Quinoa Bowl w/lemon -caper dressing

Beet Burgers w/mint & parsley gremolata 

Lacto Fermented Garlicky Radishes

*Menu is plant based. All dishes are gluten free, dairy free and refined sugar free. This event is BYOB. Guests are welcome to bring wine and beer to enjoy during the class. 

Join Cathy Vogt, veteran Natural foods Chef, teacher and author. Learn how to prepare health creating meals with local and seasonal ingredients. When you become attuned to the seasonal availability of ingredients your cooking becomes more fluid, creative, nourishing and fun!  Cooking techniques, ingredient tastings, dietary adjustments, hands on cooking and informal lecture are a part of every class, as well as delicious food to enjoy around the table.

Cathy Vogt is a professionally trained chef, health & culinary coach, Personal Chef and Author. In 1996, Vogt started A Natural Chef, offering clients personal chef services and health and nutrition coaching programs. Cathy offers a plant forward approach to cooking and meal planning. Clients are guided to explore what foods support their unique health and cultivate a joyful approach to cooking.

Find out more at http://www.anaturalchef.com