Soups & Stews

Soups & Stews, Sunday, January 9, 2011, 10 a.m. – 1 p.m. Fairfax Station, VA. Start the new year with hearty, winter-warming soups and stews. Learn to make vegan soup stock and from there, build heart-healthy one-pot meals such as Minestrone Soup, Lentil Barley Soup, Potato Leek Soup, Herbed White Bean Cassoulet, North African Stew, Paella, Black Bean Fejoda, Beef-style Stew, Vegetable Melange, Goulash, Seitan Bourgiugnonne, Hoppin’ John, Moong Dal, Pasta Fagioli, and cornbread.

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 or email reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met.

Email, or call 703-643-2713 for space availability. Check website for monthly updates.

Coming Sunday, February 13: International Cuisine with guest chef Shashi Chopra. Check availablity and register now!


6 responses to “Soups & Stews

  1. Your Soups and stews class was my first venture into the vegan world and it was very worthwhile. You are a good cook, speaker, teacher and hostess. You are also prompt and organized which I admire and appreciate. I am looking forward to more classes.

  2. LOVED the soups and stews class that was held yesterday (10 Jan 2011) – what a great way to start the new year. Mimi is not only a terrific informative chef but she is entertaining as well! Even if you are not a vegan this is a great class. This was my second class with Mimi Clark – I’ll be attending more as my schedule of watching my grandsons permits! Thanks Mimi for your knowledge, laughter, and good food!!

  3. I have to say Soups and Stews is my favorite of your classes now, with the Meatless Holidays coming in a close second. I love a hearty homemade soup and some hot crusty bread when it’s cold out, and I can see myself making several of these recipes. I especially loved the Minestrone Soup and the Herbed White Bean Cassoulet. Also, as a relocated Southerner, thank you, thank you, thank you for a vegan cornbread recipe that actually tastes good. 🙂

  4. The Soups and Stews class was fun and very informative. Mimi is well organized and knows a wealth of information why the ingredients she chooses are so nutritious and, maybe even more importantly, how to make DELICIOUS, hearty dishes. This class is essential for this time of year, when nothing is more cozy than great soup! My favorite was the lentil and barley, but all were delicious! You would not think these were vegan dishes; they would be great for all, no matter where you are in your interest to become vegetarian or vegan. Mimi even shows how to incorporate “beef” slices into the chuckwagon stew and and faux “sausage” into the cassoulet, which would each cover as a whole meal. I am looking forward to the next class offered!

  5. Beverly Hilbert

    The class was very informative and the food is always very tasty. Mimi is a very organized and enthusiastic teacher. I can’t wait to make the soup recipes at home.

  6. I just attended my first class with Mimi and I have signed up for the next one. The class was very well-organized and informative. It was easy to follow Mimi’s instructions as she cooked in front of us and tasting the yummy soups and stews closed the deal! I recommend this class for anyone who wants to be inspired to prepare delicious, healthy, animal-free dishes.

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