Whether you are a total beginner to cooking or someone who just came back from a trip around the world and wants to integrate more flavors into their cooking, this class is for you!
In the LA-area? Register now: tinyurl.com/LAVC-Sum17
These workshops are also available as private events. If you are looking for a unique party idea, I can come to your home or we can plan it for a space outside of your home as well. I am also planning on doing a virtual version of this workshop. Please email me to be put on the list.
- Unleash your creativity by learning to cook without recipes, or as I call it “Intuitive Cooking.”
- Learn the basics of bringing flavors together and cooking to your taste and your budget.
- My #1 tip to help you live a happier, healthier and wealthier life is to cook from scratch 90% of the time, and I’ll explain why in my class.
SAVE THE DATE for upcoming Fall classes in the LA area.
Intuitive Cooking: HANDS ON Hearty Vegetarian/Vegan Meals, Moussaka with Nut Cheese & Shepard’s Pie, Sunday, Oct 8, 2:30pm-5:30pm
Intuitive Cooking : HANDS ON Hearty Vegetarian/Vegan Main Courses, Moussaka, Shepard’s Pie & Not Fried Falafel, Fridays, Oct 20; Oct 27; Nov 3, 7:00pm-9:00pm
Intuitive Cooking: DEMO Soups, Salads, Stirfry, Saturday, Oct 21, 10:00am-1:00pm
Intuitive Cooking: DEMO Ground Chicken or Turkey Three Meals: Kabob, Pasta, & Deconstructed Meatball Sub, Saturday, Oct 28, 10:00am-1:00pm
Intuitive Cooking: HANDS ON One Chicken Three Meals: Roasts, Pot Pie & Enchiladas, Wednesdays, Nov. 1; Nov 8; Nov 15, 6:30pm-8:30pm
Kids Baking Essentials, Saturdays, Nov 4; Nov 11; Nov 18, 9:30am-12:30pm
Intuitive Cooking: HANDS ON Ground Chicken or Turkey Three Meals: Kabob, Pasta, & Deconstructed Meatball Sub, Sunday, Nov 5, 2:30pm-5:30pm
Intuitive Cooking: DEMO Hearty Vegetarian/Vegan Meals, Moussaka with Nut Cheese & Shepard’s Pie, Saturday, Dec 2, 10:00am-1:00pm
Intuitive Cooking: HANDS ON Soups, Salads Stirfy, Sunday, Dec 3, 2:30pm-5:30pm
This fun and vegetarian class will take us around the world in the kitchen. We’ll create a riff on tortilla espanola, a traditional Spanish tapas recipe, with our eggs and then go to France to make the best apple pie you’ve ever had. Finally we’ll stop in Italy for a healthier version of the cheesy spinach and artichoke dips we all love so much. All recipes are gluten-free and vegan with minimal adjustments.
And for the kiddos, a 3-part workshop on baking. Three consecutive Saturdays from 10am-1pm starting July 29th.
Kids will get a practical working knowledge of the core essentials of baking and will have the opportunity to incorporate their own flavor preferences into the items we create. Lemon cake or chocolate cake? Oatmeal cookies or chocolate chip cookies? Bread pudding with sauce or without? Kids will be engaged to think about the science behind baking and begin to learn how to create their own recipes from scratch. We will also use some “alternative” flours to expose the kids to gluten-free baking and the thought process behind ingredient substitution.
In the class we will make cakes, pies, cookies, frosting, breads and bread puddings. This class is suitable for upper level beginners to intermediate bakers from ages 10-18. Bakers will get to eat the results of their work, or take home a small care package at each session.
Here’s what students are saying:
“Thank you for the excellent cooking class today. I had much fun and really learned a lot. I’ll also have to give kale another try. I am looking forward to your book coming out.” -David Y.
“We had so much fun! Alegre is inspiring and entertaining and the food is delicious.” -Jeanne L.
“Great class for someone who hates to cook!” -Judi B.