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DTSTART;VALUE=DATE:20231209
DTEND;VALUE=DATE:20231228
DTSTAMP:20260423T192519
CREATED:20231118T083838Z
LAST-MODIFIED:20231118T083838Z
UID:10002375-1702080000-1703721599@the-e-list.com
SUMMARY:Cooking Classes at Weekend Kitchen in December
DESCRIPTION:Get into the holiday spirit with cooking classes at Weeked Kitchen. Their three-hour classes are hands-on with everyone contributing to the preparation of the meal. At the end of the evening you’ll share the fruits of your labors. Thir motto is “arrive as strangers but leave as friends”. Food brings people together for a really special evening. Feel free to BYOB. \n  \nHoliday Cocktails & Appetizers\nSaturday December 9th\, 6:30 to 10:00PM | Cost $110 \nCocktails by Tiffany Nevers & Appetizers by Nancy Kirkiles-Smith \nThe holidays are upon us and to get you holiday ready\, resident cocktail enthusiast and beverage professional\, Tiffany Nevers will be back with Nancy Kirkiles-Smith to host an evening of holiday inspired libations paired with delicious and easy to prepare plant-forward\, not the usual\, appetizers! This holiday\, you can relax knowing that your have it all under control! So\, let’s mingle while the bells jingle!  Click to learn more and reserve your spot. \n  \nFlavors of Italy for the Holiday\nSaturday December 16th 6:30 to 10:00PM | Cost $95 \nChef Jeanine Kelly \nAmid the holiday bustle is an evening that is fun\, delicious and you may even learn a thing or two. In this Italian holiday class Chef Jeanine Kelly will show you how to make a fantastic Christmas porchetta! Celebrate the season with an Italian themed meal.  Click to learn more and reserve your spot. \n  \nPlant Based Indian Cookbook Class\nWednesday December 27th\, 6:00 to 9:00PM | Cost $95 \nNancy Kirkiles-Smith\, Instructor \nJoin Nancy as she delves into this wonderful plant based cookbook by Dr. Sheil Shukla. Its been on her list for a while and the recipes are healthy and wonderful.  Click to learn more and reserve your spot.
URL:https://the-e-list.com/event/cooking-classes-at-weekend-kitchen-in-december/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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DTSTART;TZID=America/New_York:20231028T183000
DTEND;TZID=America/New_York:20231028T220000
DTSTAMP:20260423T192519
CREATED:20230928T062313Z
LAST-MODIFIED:20230928T062313Z
UID:10002303-1698517800-1698530400@the-e-list.com
SUMMARY:Cooking Classes at Weekend Kitchen this Fall
DESCRIPTION:Weekend Kitchen is hosting another fun fall cooking class this fall! \nDay of the Dead Party with Chef Dani\nSaturday October 28th\, 6:30 to 10:00PM | Cost $95 \nJoin Chef Dani at Weekend Kitchen’s annual Day of the Dead or Día de los Muertos celebration! You have probably seen the images of the famous skulls around this time of year. Dani loves to share her Mexican tradition of honoring those who have passed- it’s a very joyful celebration to honor the spirits. You can dress up or not- up to you! Join the party under the tent\, they have heaters! \nClick here to register for classes.
URL:https://the-e-list.com/event/cooking-classes-at-weekend-kitchen-this-october/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230915T180000
DTEND;TZID=America/New_York:20230915T180000
DTSTAMP:20260423T192519
CREATED:20230829T100141Z
LAST-MODIFIED:20230829T100141Z
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SUMMARY:Wines and Foods of Provence at Weekend Kitchen
DESCRIPTION:It is that time again! In anticipation of an upcoming trip to Provence\, France\, Weekend Kitchen’s Nancy Kirkiles-Smith and beverage expert Tiffany Nevers will be presenting an evening inspired by the cuisine and gorgeous wines of Provence! This hands on cooking class and wine tasting will feature some of the most classic dishes of Provence and wine expressions from South West France! \nThe featured wines are from Connecticut River Wines and Spirits owned by Michael and Alycia Boncimino They strive to introduce their customers to the best products available — those with a sense of place and purpose. Like music\, wine can be associated with different kinds of moods\, and their mission is to help find everyone find their perfect match. In addition to offering a wide array of carefully curated wine\, beer\, and spirits\, they also offer help with event planning and consulting\, at-home or off-site bar set-up\, local delivery\, private classes and tastings\, as well as inspired gift ideas and gift packaging. \nMenu \nSoupe a pistou-Provencal vegetable soup\nBlack olive tapenade\nProvencal salad with olive and feta\nSocca Nicoise- a traditional chickpea flatbread\nCod Provencal (chicken may be substituted upon request)\nStone fruit Clafoutis \nAll wines will be available for ordering at the event and pickup at Connecticut River Wines and Spirits.
URL:https://the-e-list.com/event/wines-and-foods-of-provence-at-weekend-kitchen/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230811T180000
DTEND;TZID=America/New_York:20230811T220000
DTSTAMP:20260423T192519
CREATED:20230727T162646Z
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SUMMARY:Spanish Wine & Tapas with Tiffany Nevers at Weekend Kitchen
DESCRIPTION:Spanish Wine & Tapas with Tiffany Nevers\nFriday August 11th\, 6:00 to 10:00PM | $95 \nWine Pairing with Tiffany Nevers\nTapas Instructor: Nancy Kirkiles-Smith \nJoin us for a stellar night of beautiful wines and tapas from the most regarded regions of Spain! Tiffany Nevers\, beverage extraordinaire joins us this month for a sip and chat! Experience wines from Penedes\, Basque\, Rioja\, Rias Baixas\, and Priorat.\nBubbles and meet and greet at 6pm! We will be featuring wines from Connecticut River Wines and Spirits and all wines will be available for ordering at the event and pickup at their shop. \nA bit about them: Michael and Alycia Boncimino bought the former Chester Bottle Shop in the Fall of 2022. They strive to introduce their customers to the best products available—those with a sense of place and purpose. Like music\, wine can be associated with different kinds of moods\, and our mission is to help find everyone find their perfect match. In addition to offering a wide array of carefully curated wine\, beer\, and spirits\, they also offer help with event planning and consulting\, at-home or off-site bar set-up\, local delivery\, private classes and tastings\, as well as inspired gift ideas and gift packaging \nMenu\nPerfect Summer Season Gazpacho\nBlistered Padron (shishito) peppers\nMussels in Sailor’s Sauce\nTortilla Espanola- Spanish Omelette\nSpanish Albondigas (Meatballs)\nSummery Riff on Tarta De Santiago- Spanish Almond Cake \nThis will be a wonderful night of food\, great wine and community. You don’t want to miss out! \nSign Up Here.
URL:https://the-e-list.com/event/spanish-wine-tapas-with-tiffany-nevers-at-weekend-kitchen/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230805T183000
DTEND;TZID=America/New_York:20230805T220000
DTSTAMP:20260423T192519
CREATED:20230727T160849Z
LAST-MODIFIED:20230727T160849Z
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SUMMARY:For the Love of Sauce with Weekend Kitchen
DESCRIPTION:For the Love of Sauce! Seasonal sauces to make everything delicious.\nSaturday August 5th\, 6:30 to 10:00PM | Cost $95 \nChef Jeanine Kelly \nSauces make the most mundane foods sing… take a lowly ingredient and make it the snappiest it can be! In this class Chef Jeanine Kelly will guide us through making a number of different amazing sauces for you to experiment with. From a Mexican Guajillo sauce that uses chilis\, tomatoes onions and spices… perfect as a sauce for tacos or enchiladas with it’s earthy rich flavor that isn’t too hot to manage. The OMG steak sauce is an internet sensation at the moment- butter\, shallots and horseradish are the perfect accompaniment to beef or even a firm fish. Chamoula is a versatile and bright herbaceous topping for tofu\, fish and meat. Nuac Cham is perhaps the most famous Vietnamese sauce that is perfect to dip summer rolls and makes a great salad dressing. We think you will love these sauces and find ways to incorporate them into your repertoire! \nMenu \nRed pepper Feta sauce eaten with veggies as a dip\nGuajillo sauce over pulled chicken with tortilla chips\nOMG steak sauce put on grilled skirt steak\nCharmoula sauce eaten with Firm tofu\nNuoc Cham with crispy veg summer rolls\nMaple bourbon balsamic sauce over vanilla ice cream or cashew ice cream\nBYOB \nSign Up Here
URL:https://the-e-list.com/event/for-the-love-of-sauce-with-weekend-kitchen/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20230708
DTEND;VALUE=DATE:20230723
DTSTAMP:20260423T192519
CREATED:20230522T101438Z
LAST-MODIFIED:20230522T101438Z
UID:10002128-1688774400-1690070399@the-e-list.com
SUMMARY:Summer Cooking Classes by Weekend Kitchen\, Essex
DESCRIPTION:An Evening with Bob Florence- Founder of Moromi\nSaturday July 8th\, 6:30 to 10:00PM | Cost $100 \nWe are thrilled to have Bob Florence under the Weekend Kitchen Tent to talk all things Shoyu… Bob is the Founder of Moromi\, a Stonington CT based company making the most exquisite shoyu products anywhere! \nMoromi\, is dedicated to developing unique and flavorful food ingredients that help home and professional cooks create distinctive meals for their families and guests. their handcrafted seasonings are based on traditional fermentation techniques using koji and the natural microbiome to transform a variety of local ingredients into their unique sauces\, seasonings\, and condiments. They specialize in craft shoyu\, seasonal soy sauces\, fermented hot sauces\, and miso. \nDuring this special event Bob will tell us all about how this is done\, the evolution of his company and the we will cook up a few recipes that feature his products. \nMenu\nQUICK PICKLES\nCANNELLI BEAN SALAD WITH GARDEN HERBS\nSHOYU\, GARLIC & GINGER SALMON SKEWERS\nSHOYU- GARLIC GRILLED SKIRT STEAK\nMISO BROWN BUTTER CHOCOLATE CHIP COOKIES\nBYOB \nSign Up Here \n  \nMediterranean Meets Middle Eastern Grilling\nSaturday July 22nd\, 6:30 to 10:00PM | Cost $95 \nChef Jennifer Magrey\nThe second in Chef Jenn’s grilling series will bring us to the Mediterranean and the Middle East for a menu zinging with exotic flavors. These are perfect dishes that you can make all summer long! \nMenu\nShishTawook -Grilled Lebanese Yogurt Chicken\nMarinated Greek Lamb Kebobs\nLemon orzo and herb pilaf\nCucumber and Tomato Salad\nHomemade grilled pita bread\nCinnamon Phyllo crisps with Berries\nStrawberry Sumac Lemonade (byob for spiking!)\nBYOB \nSign Up Here
URL:https://the-e-list.com/event/summer-cooking-classes-by-weekend-kitchen-essex/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20221118
DTEND;VALUE=DATE:20221204
DTSTAMP:20260423T192519
CREATED:20221107T132907Z
LAST-MODIFIED:20221107T132907Z
UID:10001970-1668729600-1670111999@the-e-list.com
SUMMARY:New Holiday Cooking Classes at Weekend Kitchen\, Essex
DESCRIPTION:Thanksgiving Sides to Impress your Guests!\nFriday November 18th\, 6:30 to 10:00PM | Cost $85 \nChef Jeanine Kelly \nIt’s that time of year again to start thinking about Thanksgiving and what you will serve your guests or bring to a potluck gathering.  Love the classic side dishes but feel bored by them at the same time?  We have come up with some amazing adaptations of the classics that will wow your guests! \nMenu\n\n“Not your mommas” Green Bean Casserole\nMaple Orange Sweet Potatoes with pecan brittle\nExtra Creamy White potatoes – Daves Recipe!\nRoasted Cauliflower and Brussel Sprouts with crispy pancetta\nCranberry Chutney with Roasted Pears\nPerfect Roasted Turkey gravy!\nCaramel Apple Pie Bars\nBYOB\n\n\nSign up here\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nHoliday Pie Making\nSaturday November 19th\, 6:30 to 10:00PM | Cost $85 \nChef Jeannine Kelly \nAfter the turkey\, stuffing\, gravy and mashed potatoes…. what is left?  Pie of course!  Pie is the traditional ending to the Thanksgiving feast- for good reason\, it’s awesome!  I can pass by a row of cakes but a nice slice of pie beckons me.  The light flaky crust and oh so luscious filling.  Not too sweet mind you- maybe a little tartness of an apple or other fruit.  In this class Chef Jeannine Kelly will instruct us  how to make a perfect crust.  We will make a gorgeous chicken pot pie for dinner and a delicious salad along with our pies. \nPies \n\nYummy Chicken pot pie (make a turkey pot pie with your leftovers)\nApple streusel pie\nBest ever pecan pie\nMixed berry with lattice crust\nSeasonal salad\nBYOB\n\n\nSign up here\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nChristmas Cookies!\nSaturday Dec 3\, 6:30 to 10:00PM | Cost $85 \nChef Jennifer Magrey \nOnce again our famous Christmas cookie making class is here!  Join Chef Jenn while we make a ton of amazing holiday cookies!  Every year we bump around in the kitchen to produce the best cookies!  Take home a box of cookies to share with family and friends.  Space is limited so sign up soon.  We will have light refreshments to accompany the cookie making activities! \nCookies:\n\nApricot Rugelach \nItalian Christmas Cookies (anise-lemon glazed cookies) \nBourbon and Browned Butter chocolate chunk cookies \nCrispy Gingersnaps\nBYOB\n\nSign up here\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n  \nFind out more here: https://www.weekendkitchenct.com/collections/cooking-classes \n 
URL:https://the-e-list.com/event/holidaycookingclasses/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221022T180000
DTEND;TZID=America/New_York:20221022T210000
DTSTAMP:20260423T192519
CREATED:20221007T125652Z
LAST-MODIFIED:20221007T125652Z
UID:10001934-1666461600-1666472400@the-e-list.com
SUMMARY:Day of the Dead Party at Weekend Kitchen with Chef Danny
DESCRIPTION:Join Chef Dani of Mexico Gourmet for a festive Day of the Dead party!  Enjoy a multi-course meal of traditional Mexican fare in signature Dani style. This is not a cooking class\, but a pop-up dinner. Dress up if you want\, music and fun to be had.  If you have been to a paella party you will know that Dani and her husband Tim make a fun team!\n\nClick here to find out more and sign up.
URL:https://the-e-list.com/event/day-of-the-dead-party-at-weekend-kitchen-with-chef-danny/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
GEO:41.3513437;-72.4084527
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220820T180000
DTEND;TZID=America/New_York:20220925T210000
DTSTAMP:20260423T192519
CREATED:20220808T111647Z
LAST-MODIFIED:20220808T111647Z
UID:10000097-1661018400-1664139600@the-e-list.com
SUMMARY:New Cooking Classes at Weekend Kitchen\, Essex
DESCRIPTION:A Global Vegetarian Food & Wine Pairing Event\nChef Ani Robaina of Ani’s Table \nSaturday August 20th\, 6:30 to 10:00pm \nAni is back for another wonderful food and wine pairing event under the Weekend Kitchen tent.  Enjoy the bounty of wonderful vegetables that are in the height of the season.  This is a vegetarian menu which may have some butter in the preparation.  Each course is expertly paired with a lovely wine that will pop the flavor notes! \nRECEPTION \nCrudité of Course ! \nAni’s Table Style \nFIRST PAIRING \nFried Plantain “Poutine” \nRadish “Crudo” \nWatermelon & Roasted Beet “Poke” \nLoire Valley Sauvignon Blanc \n  \nSECOND PAIRING \nTian “Wellington” \nLayered Zucchini\, Squash\, Eggplant\, Leeks\, Roasted Baby Carrots with Tapenade Wrapped In Puff Pastry \nCalifornia Chardonnay \n  \nTHIRD PAIRING \nRoasted Cauliflower Tagine \nApricots\, Saffron\, Fennel\, Olives & Preserved Lemon \nSpanish Ribeira Del Duero \n  \nFOURTH PAIRING \nOven Roasted Exotic Mushrooms \nOver A Sweet Corn\, Tomato\, Leek\, Fingerling Potato & Radish Succotash \nNorthwest Pinot Noir \n  \nFIFTH PAIRING \nWhite Balsamic Marinated Grilled Stone Fruit \nBasil Granita \nItalian Lambrusco \n  \nPaella Party!\nSaturday August 27th\, 6:30 to 10:00PM \nChef Dany Roche \nJoin Weekend Kitchen for another Paella Party with Chef Dany Roche!  Always the best time under the Weekend Kitchen tent.  Chef Dany demonstrates how to create a perfect paella from the choice of rice\, making the best broth to highlight the freshest ingredients.  While the paella cooks\, enjoy some homemade pico de Gallo and chips.  The evening finishes with Dany’s famous flan! \nGrab a group of friends and sign up.  Don’t forget your “to go” container- there’s always more than enough for left overs! \n  \nHomemade Pizza\nChef Jennifer Magrey \nSaturday September 10th\, 6:30 to 10:00PM \nChef Jenn is bringing her portable Ooni pizza oven for this homemade pizza class.  We will learn about high temperature pizza ovens\, different flours used and hydration of dough making- ensuring the best pizza you’ve ever made and why it’s so delicious. \n\nWe will make the following:\nHomemade pesto\nClassic tomato pizza sauce\nAn assortment of toppings and how to prep them for pizza making\nLearn about the best cheeses for pizza besides mozzarella\nThe perfect garden salad with classic Italian vinaigrette\nSeasonal Dessert TBD\nBYOB\n\nAlign with Nature: Yoga and Kitchen Wisdom for Health and Connection to the Seasons\nSeptember 25th 2:00 to 5:00PM | Cost $95/pp \nChef Janice Evert of Rootz Kitchen and Emilly Phillips-Geeza of Niantic Yoga \nEnjoy a combined yoga class and Ayurvedic luncheon. Emily Phillips-Geeza is an accomplished yogi (instructor at Niantic Yoga)\, herbalist and Ayurvedic specialist and joining her is Chef Janice Evert\, a certified plant-based chef\, health coach\, yoga instructor and also Ayurvedic specialist.  You can read their Bios in the Chef area via the links above. \nWhat is Ayurveda?  In brief\, Ayurveda\, a natural system of medicine\, originated in India more than 3\,000 years ago. The term Ayurveda is derived from the Sanskrit words ayur (life) and veda(science or knowledge). Thus\, Ayurveda tralates to knowledge of life. Based on the idea that disease is due to an imbalance or stress in a person’s consciousness\, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body\, mind\, spirit\, and the environment.  It encompasses a special diet\, herbal remedies\, massage therapy\, yoga\, and meditation.  You will learn all about it- it’s fascinating! \nEmily will teach an all levels gentle vinyasa yoga class from the perspective of a plant and the wheel of the year\, integrating the elements throughout. Ie- north: seed\,(earth and water) east: sprout:\,(fire) south:flower\, fall: compost (air/ether).  It will be wonderful! \nOur yoga practice will be followed by a discussion of Ayurvedic principles. We will take a quick dosha quiz so that we will know where we fall in this ancient practice.  This will be followed by a lovely luncheon and discussion of Ayurvedic foods and the menu recipes prepared by plant-based Chef Janice Evert of Rootz Kitchen. \nPlease bring a beach towel\, blanket\, or yoga mat\, and any favorite props\, bug spray\, and sun protection as class will be outdoors. Let us know of any food allergies as well. \nFind out more here: https://www.weekendkitchenct.com/collections/cooking-classes
URL:https://the-e-list.com/event/new-cooking-classes-at-weekend-kitchen-essex/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
GEO:41.3513437;-72.4084527
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END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220610
DTEND;VALUE=DATE:20220619
DTSTAMP:20260423T192519
CREATED:20220525T104715Z
LAST-MODIFIED:20220525T104715Z
UID:10001797-1654819200-1655596799@the-e-list.com
SUMMARY:June Cooking Classes at Weekend Kitchen
DESCRIPTION:June is popping under the tent at Weekend Kitchen! This month we are offering a variety of different events from a Yoga and Ayurvedic luncheon to a fermentation workshop and a tequila pop-up dinner. Something for everyone- including sushi making! \n6/10 Sushi Rolling and Sake Martini Class with Chef Ani\n$95.00 \n6/15 Fermented Summer Fun: Gut healthy recipes for optimal health\n$95.00 \n6/12 Align with nature: yoga and kitchen wisdom for health and connection to the seasons\n$125.00 \n6/18 Tequila Pop-Up Dinner with Chef Ani\n$125.00 \n  \n  \n  \n 
URL:https://the-e-list.com/event/june-cooking-classes-at-weekend-kitchen/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Weekend Kitchen 16 Main Street Essex CT 06426 United States;X-APPLE-RADIUS=500;X-TITLE=16 Main Street:geo:-72.4084527,41.3513437
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210814T183000
DTEND;TZID=America/New_York:20210814T213000
DTSTAMP:20260423T192519
CREATED:20210802T132511Z
LAST-MODIFIED:20210802T132511Z
UID:10000602-1628965800-1628976600@the-e-list.com
SUMMARY:Weekend Kitchen Presents: Bubbles from Around the World
DESCRIPTION:This Bubbles dinner is the Weekend Kitchen’s third in the series of fantastic wine dinners with Chef Ani Robaina of Ani’s Table. This dinner will focus on all things bubbly! It will start with a Spanish Corpinnat from Catalan that has a tremendous backstory as the producers split from the Cava scene to elevate this Spanish sparkling wine to noteworthy levels. It will then move to a delicate sparkling Rose that is balanced just perfectly- not that sweet stuff your mom liked when you were a kid… The dinner then delves into the quintessential Champagne with all its refinement and elegance. The night will finish with a nice Lambrusco- again not the reunite that you remember. The menu pairing for this dinner will be highlighted by these wonderful varietals and presented with perfection by Chef Ani Robaina. \nFor the menu\, and to reserve spots\, click here.
URL:https://the-e-list.com/event/bubbles-from-around-the-world/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20210725
DTEND;VALUE=DATE:20210801
DTSTAMP:20260423T192519
CREATED:20210717T172729Z
LAST-MODIFIED:20210717T172729Z
UID:10000571-1627171200-1627775999@the-e-list.com
SUMMARY:Weekend Kitchen Summer Classes
DESCRIPTION:What’s the best way to cook in the hot summer months? As little as possible! We all want to eat light and healthy during the season of farmers’ markets and hot weather. Weekend Kitchen has 2 wonderful summery classes to round out July! \n\nPlant-Based Poolside Easy Vegan Foods for Outdoor Summer Gatherings\nSunday\, July 25th\, 4:30 to 7:30 PM | Cost $85\n  \n \n  \nHooray- Emily Florentino is back to teach more amazing plant-based classes! These will be under the tent on Sunday afternoons to take advantage of nice summer days. This class was designed to give you some easy-peasy plant-based ideas for a quick meal\, a stress-free gathering\, or just some darn tasty vegan food that is easy to put together. Not vegan- no problem… with these recipes you can easily add your favorite meat! \nMenu: \n– Ripe stone fruit and heirloom tomato panzanella with basil\, pistachio\, and avocado pesto crostini \n– Grilled fairy tale eggplant with garlic and mint + my favorite muhammara to drizzle or dip \n– Chickpea pasta with pattypan squashes and creamy\, herby\, lemony tahini cashew yogurt sauce \n– Olive Oil Lemon Upside Down Cake \n– Refreshing hibiscus lemonade \nSign up here! \n\nA Summer Asian Feast\nSaturday\, July 31st\, 6 to 9 PM | Cost $85\nChef Tina Kelly\n \n\nWhat is better on a hot summer day than some flavorful amazing Asian food that you don’t have to be in a hot kitchen to cook. This menu takes advantage of all the summer’s bounty from fish to seasonal veggies. It can satisfy both the omnivore and vegan amongst us. Tina is a wonderful instructor and her daughter Monique is a food photographer. They made this menu and photographed it too! Looks amazing\, doesn’t it!?!? \nMenu: \nAppetizer \n– Tuna Laap wrap (Lao tuna salad)\nlettuce cups to wrap tuna laap. Fresh tuna is seasoned with lime juice and fresh herbs. Top off with additional heat of jalapeños if desired \nMain \n– Asian Noodle Bowl with grilled hoisin-marinated chicken or Tofu \ngrilled chicken or tofu to top noodle bowls of our own choices that include noodles\, shredded carrots\, cucumbers\, bean sprouts\, cilantro\, scallions and sweet tangy sauce. \nDessert \n– Coconut & Tapioca Pearl Dessert \nsweet and creamy coconut tapioca pearls and add fresh melons and longan for a little exotic flavor. \nBYOB \nClick here to sign up \n  \n  \n 
URL:https://the-e-list.com/event/weekend-kitchen-summer-classes-2021-07-31/
LOCATION:Weekend Kitchen\, 16 Main Street\, Essex\, CT\, 06426\, United States
GEO:41.3513437;-72.4084527
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END:VCALENDAR