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Vegan Charcuterie Board Class
November 12 @ 6:30 pm - 8:30 pm$55.00
NEW CLASS ALERT!
Holidays are around the corner and that means potlucks, parties and entertaining are too! Chef Jack knows this and he’s offering a class on how to prepare delicious morsels to build your own charcuterie board. Get ready to learn how to make homemade vegan cheese, pickled things and savoury!
Jack Middleton is a Red Seal Chef and a plant-based educator. He attended chef school at George Brown College and has spent most of his career in French fine dining and Italian cuisine.
At the beginning of 2016, Jack went vegan and found out very quickly how savoury and delicious vegan food can be if you know what you’re doing. In 2017 Jack started The Empowered Vegan to help teach as many people as he can how to make vegan food easy and DELICIOUS.
Jack’s workshops have an emphasis on food flavour theory, knife skills and using interesting vegan ingredients to produce dishes that match their meat-based counterparts in satiety and flavour. Whether you are a seasoned cook or a plant curious newbie, you will find Jack’s passion for plant-based cooking contagious and inspiring.
IMPORTANT: If you have any allergies or food sensitivities please email firstname.lastname@example.org upon purchasing your ticket and we will do our best to accommodate you!! Note: (this class is vegan E.G. dairy free, egg free, meat free etc.)
CLICK HERE TO REGISTER: https://education.goodnessme.ca/event/5943
In this class you can expect (to):
This is a demo-style class where you will be fed a multi-course tasting menu
Learn about fundamental, ingredients and seasonings
Learn how to prepare a series of vegan charcuterie boards
Have an opportunity to engage with a professional vegan chef and ask questions
Get physical and digital copies of the recipes to take home
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Burlington Goodness Me: Monday November 18th @ 6:30-8:30pm
Waterloo Goodness Me: Thursday November 21st @ 6:30-8:30pm
Barrie Goodness Me: Friday November 22nd @ 6:30-8:30pm
Mississauga Goodness Me: Tuesday November 26th @ 6:30-8:30pm