Farm to Table Plant Based Delights

Head to JAX Cooking Studio where we’ll explore the vibrant flavors and seasonal bounty of locally sourced ingredients in this delicious plant based meal. Our experienced chef will guide you through each step while sharing tips and techniques for maximizing flavor and nutrition. From a spring fresh arugula salad to a quinoa and vegetable stuffed portabella mushroom, to the best ever carrot cake, you’ll leave full and satisfied. Complimentary wine will be served during the cooking experience.

Menu:
Arugula Salad, with Roasted Beets, Fennel, Orange Segments, “Feta”, Pecans, and Maple Apple Cider Vinaigrette
Quinoa and Vegetable Stuffed Portabella with Roasted Bell Peppers, Spinach, Zucchini, and “Cream Cheese”
Guest Made Chimichurri with Parsley, Oregano, Shallots, and Red Wine Vinegar, Drizzle for the Portabellas
Pan Sautéed Green Beans with Lemon, Garlic, and Onions
Best Ever Vegan Carrot Cake with Vegan Lemon Buttercream Frosting

Pricing:
$75 per person
Chef’s Kitchen: Guests in the Chef’s Kitchen cook the same menu as the rest of the class; however, they use the gas cooktop and convection ovens in the Chef’s Kitchen, and they dine at a special table set up for just them.

Gratuity:
Leaving a gratuity is not required but appreciated if you enjoyed your cooking experience.