hats off to the mushroom cap

This vegetarian class starts with a delicious citrus kale salad followed by a portabella mushroom top hat stacked with eggplant, tomato, and fresh mozzarella. We’ll end with a raw pecan crust, chocolate (cacao) pudding pie with almond cream topping! This menu is high raw vegetarian and vegan (if you skip the mozz.). Come learn how a healthy, savory menu can bring you warmth, comfort and taste that won’t disappoint!

Date: April 14, 2014
Time: 6:00pm - 9:00pm
Chef: Sarah Jansen
Cost: $55
Size: 8 people
Place: The Upstairs Kitchen