February Class: International Vegan Cuisine

International Vegan Cuisine, Rescheduled due to snow! New date: Sunday, February 21, 10 a.m. – 1 p.m. Fairfax Station, VA. Learn the cuisine of other cultures without leaving home. Past classes have included some of the following: Chana Masala, Aloo Gobi, Basmati Rice, Saag, Chapati, Moong Dal, Coriander Chutney, 7-Layer Mexican Bean Dip, Pesto Pizza, Baked Ziti, Lasagne, Baked Spring Rolls, Hunan-Style Orange Beef, Chicken & Broccoli with Black Bean Sauce, Kung Pao Chicken, Seitan Bourgiugnonne, Paella, Stuffed Cabbage, Seitan Stroganoff, Pad Thai, and Vegetable Sushi.

No meat, poultry, fish, eggs, dairy, or honey. $50/person; $90/two people; $45/VSDC, VRG, COK members. Demonstration classes include recipes, organic food samples, manufacturers’ samples and coupons. Gift certificates available.

Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met.

Email veggourmet@aol.com,
or call 703.643.2713 for space availability.

Coming up: March, 2010, Meals in Minutes


5 responses to “February Class: International Vegan Cuisine

  1. I have been cooking many moons and took the International Cuisine session with Mimi and must say I have learned a few new ways of cooking without animal products and taste good to me.

  2. June Siegel-Hill

    Not only do I enjoy watching Mimi cook, but I really appreciate that she knows about the newest vegan products on the market and where to find them all. I also appreciate that Mimi can tell you why certain foods benefit our bodies. I loved the dishes in the International Cuisine class, and my family will love them too.

  3. Mimi – thanks for the fun and informative class. I am excited to test my new spring rolling skills! Looking forward to joining a class again in the future.

  4. I especially enjoyed your spinach & mushroom lasagne, it was delicious and had a “comfort food” quality that I haven’t been able to find in similar vegan lasagnes. I finally got the all the ingredients together, so I hope mine turns out as well as yours did!

  5. I love Mimi’s classes and have learned a lot and been introduced to the newest in vegan products and cook books. I think I have attended 5 classes and have brought a friend or friends with me each time. Great fun!

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