Our Seasonal Entertaining series aims to show you simply exquisite recipes that’ll make your dinners this season memorable. Eating vegan is the new black—chic, sensible, and easy. Once you see how simple it is to incorporate vegan styles of cooking into not only day to day meals but to dazzling dinner parties that suit a vegan lifestyle, that you’ll surely impress your dinner guests with… After this class you’ll be sure to rely on these skills on a regular basis! Proven to taste good, feel good, and be kind to the earth, there’s no reason to stick to carnivorous cooking techniques. The inherent freshness of the ingredients available this spring at the farmer’s markets and they way they speak to your tastes when combined is what makes a vegan dish soar and your guests reconsider what a dinner party is all about. Come down, and turn vegan dinner parties into a seasonal sensation that even PETA could attend!
Recipes:Carrot-Ginger Soup with Cilantro-Lime Pesto, Roasted Eggplant Caviar with Mint-Soy Yogurt, Spring Spelt Ratatouille with Roasted Tomato Herb Sauce, Tarragon Beet Bundt Cake with Orange Glaze
Class Type: Seasonal Entertaining Series, hands-on cooking class
Class Notes: In this class we prove that a fancy dinner party need not have animal products!
Managing Director the Ger-Nis Culinary & Herb Center in Park Slope, Brooklyn, Nissa Pierson, is the utmost of a food enthusiast in the kitchen. Nissa began her food journey as a child in Central America later to open Ger-Nis International LLC, a fair-trade, organic fruit & vegetable distribution company with an emphasis on fresh herbs and helping small subsistence growers throughout the world bring their goods to market for fair pricing. To further her desire to teach others about healthy living and eating, as well as agriculture and food sustainability, Nissa opened the Ger-Nis Culinary & Herb, specializing in a wide range of recreational cooking and educational classes for adults and children; promoting healthy eating and living habits through hands on and lecture style classroom environments. She is fully committed to the community, as well as the planet, focusing on the entire cooking and eating process, from grower to “cooker.” In addition to traveling the world seeking organic and fair-trade conversation for her business, she is a noted cooking instructor & recipe writer focusing on fresh herbs as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. She has specialized in children’s cooking classes for many years and believes children are seeking better food knowledge and is always up for the challenge. Besides being a passionate about food she enjoys spice in general life, good food & cultural & political conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. She loves solving problems and turning lemons into lemonade. Contact Nissa