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Friday, March 17, 7pm: Vegetarian Foods We Love To Eat with Becca O’Brien of Two Birds Catering & Canning
It’s a carnivore’s misconception that vegetarians miss out on things. But trust us, cry them no rivers – vegetarians are crafty cooks, swapping out proteins so that familiar foods remain just as satisfying. COOK veteran instructor Becca O’Brien, owner of Two Birds Catering & Canning, lived the vedge life for years and can attest to the fact that meat-free doesn’t mean flavor-free. Becca’s March menu features a trio of chips and dips (smokey tofu and black bean dip with roasted poblano crema; spinach, white bean and artichoke dip; and spicy buffalo seitan dip, served with mixed pickles and fresh fried tortilla chips); Thai basil tofu salad, banh mi sandwich, with pickled veggies, fresh herbs and spicy mayo; loaded baked potato soup with smoked tempeh, sour cream, cheddar, scallion and grilled crostini; BBQ "pork" sandwich with maple dijon slaw and fresh pickles, four cheese mac'n'cheese and collard greens; and ricotta pie with whipped cream and berries. This class is sure to be a hit with vegetarians and meat-eaters alike.
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