Sushi & Sea Vegetables, Sunday, May 16, 10 a.m. – 1 p.m. Fairfax Station, VA. Discover the powerhouse of nutrition in wild ocean plants (sea algae), and how to incorporate them into meal planning.
Past classes have included some of the following: Toasted Nori & Pumpkin Seeds, Nachos with Smoked Dulse, Miso Soup with Wakame, New England Dulse Chowder, Hijiki Caviar, White Bean & Dulse Salad, Caesar Salad, Cucumber Sea Salad, Lentil Walnut Kelp Spread, DLT, Mock Tuna Salad, (optional hands-on) Vegetable Sushi w/ Wasabi & Pickled Ginger, Spicy Sesame Noodles, Dulse Chickpea Salad, Strawberry Kanten (“Jell-0”), Key Lime Pie with Agar.
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.
E-mail email@example.com , or call 703.643.2713 for space availability. www.veggourmet.wordpress.com
Coming up: June 13, 2010, Salads/Picnics/BBQs