Learn to make a selection of simple and delicious seasonal vegetable dishes hands-on from Chef Frances Wilson. Frances spent the last 10 years teaching the Professional Culinary Course at Tante Marie’s Cooking School here in San Francisco and has decades of experience as a chef and instructor.
Discover the process of selecting and preparing a wide variety of fresh-from-the-market vegetables, as well as easy ways to adapt the featured dishes as seasonal produce changes.
The juice craze is going strong, but this class will give you some insight into why eating vegetables could be preferable to sipping them. The menu incorporates the freshest ingredients from the Ferry Plaza Farmers Market that day. Crispy tofu bibimbap with bok choy, baked artichokes with shaved goat cheese, and asparagus and morel frittata are among the exquisite plates you might enjoy at the family-style lunch you prepare!
Asparagus & Morel Mushroom Frittata with Nettle Pesto
Fava Bean & Pea Salad with Ricotta & Pea Shoots
Crispy Tofu Bibimbap with Bok Choy & Pickled Vegetables
Baked Artichokes with Freekeh, Preserved Lemon & Shaved Goat Cheese
Buy tickets at Sosh: https://secure.sosh.com/san-francisco/marketplace/ditch-juicer/m/hkRb/?Ref=cuesa