Ger-Nis INTERNATIONAL, LLC

Back to Culinary Herb Center

A Private Dazzling Vegan Dinner!

Start:
June 30, 2012
Cost:
$500 for up to 12 people
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Contact info@ger-nis.com to book today!

Grab 12 of your vegan friends and schedule a private cooking class with us this June. 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 private 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: Private, hands-on cooking class

Class Notes:Vegan bliss for you and a few friends with local wine!



Nissa Pierson

Ever curious and interested in embarking on new challenges in life and her cooking, Nissa questioned what the point of our reliance on animal by-products was really all about. Thus began her quest into vegandom, figuring out what nondairy ingredients make baked goods tick, how to prepare a delicious meal without relying on animal fats, butter, that old friend cheese, and all of these skills have been incorporated into her lifestyle since. Director of Ger-Nis International, Nissa is a long time culinary instructor and lover of fresh herbs. In her rare free time, she moseys around the world in search of good surf and conversation, visits her growers, and teaches an old dog new tricks.