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Plant Based Mexican Cuisine
Thursday, November 17, 6:30 pm - 9:00 pm
$70 – $140
Kick back and enjoy crafting a bounty of delicious plant-based Mexican cuisine. The chef will share tips and tricks to easily prepare and artfully present these delicious Mexican staples updated with a vegan twist. Complimentary wine and wine based margaritas will be served during the cooking experience.
Menu:
Pozole Verde – Mushrooms and hominy stewed in tomatillo, pumpkin seed broth topped with avocado and radishes
Vegan Black Bean, Corn, and Roasted Red Pepper Enchilada with Red Enchilada Sauce
House Made Vegan Nacho Cheese
Mexican Mango, Cucumber, and Jalapeno Salad
Mexican Cabbage Slaw
House Made Cilantro Lime Rice
Pricing:
$70 per adult
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.