Salads, Picnics, BBQs, Sunday, June 8, 10 a.m. – 1 p.m. Fairfax Station, VA. Main course whole grain and bean salads suitable for pot lucks, picnics, and indoor/outdoor grilling. Past classes have included some of the following: homemade mayo, Mediterranean Pasta Salad w/Feta Cheese, Two-Grain Sesame Salad, Quinoa Tabouli, Black Bean Fiesta Salad, Zesty Three-Bean Salad, Chicken-Free Salad w/Beyond Meat (pictured), Oil-Free Sweet Bulgar Salad, Teriyaki Kebabs (pictured), Marinated Grilled Vegetables, Rice Paper Spring Rolls, Dilled Potato Salad, Caesar Salad, Cole Slaw, Kim Chee, Organic Lemonade, salad dressings (including bleu cheese!), Chocolate Chip Snackin’ Cake, Brownies.
No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, COK members. Demonstration classes include recipes, organic, non-gmo food samples, manufacturers’ samples and coupons. Gift certificates available.
Email firstname.lastname@example.org, or call 703.643.2713 for space availability prior to sending payment. Make check 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.
Coming up July 13: Breakfast & Brunch