In this hands-on, garden-to-table vegetarian cooking class, gourmet chef/teacher and cookbook author Leslie Cerier shows you that gluten-free cooking and baking is not about deprivation, but is pleasurable, creative, and delicious. Everyone can benefit from eating less gluten, and for those with gluten sensitivities, this class can change your life. Join us to cook and feast on exciting globally inspired dishes that will enhance everyone’s energy and stamina.
We will start in the Esalen organic garden, picking fresh vegetables, herbs, and edible flowers. In the Big House kitchen, Leslie will show you how to prepare fabulous lunches from appetizers to desserts. Expand your cooking repertoire and boost nutrition with tasty ancient grains and exotic rice varieties, pastas and flours like teff, quinoa, sorghum, amaranth, and more. Make easy gourmet meals that are high in calcium, iron, anti-oxidants, and fiber. Use different cooking liquids (like wine and coconut milk), a palette of spices, and super foods like goji berries and maca. Both novice and seasoned cooks will find this class a delight to the palate and an inspiration for home cooking.
($25 ingredients fee paid directly to the leader)
Recommended reading: Cerier, Gluten-free Recipes for the Conscious Cook and Going Wild in the Kitchen.