Salads, Picnics, BBQs, Sunday, July 12, 2015

salads class 021

Salads, Picnics, BBQs, Sunday, July 12, 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, Marinated Grilled Vegetables, Rice Paper Spring Rolls, Dilled Potato Salad, Caesar Salad, Cole Slaw, Kim Chee, Organic Lemonade, salad dressings, Chocolate Chip Snackin’ Cake, Brownies.

No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, COK members, students and seniors with ID.  Demonstration classes include recipes, organic, non-gmo food samples, manufacturers’ samples and coupons. Gift certificates available.

Email, or call 703.643.2713 for space availability prior to sending payment. 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.

Coming in August: Breakfast & Brunch


5 responses to “Salads, Picnics, BBQs, Sunday, July 12, 2015

  1. Mary Anne Vogel

    I enjoyed the Salads, Picnics and BBQs class today. Lots of good information, recipes and samples. I look forward to trying some of the recipes on my own! Thanks Mimi for catching me up after class since I got the times mixed up and came late. You were very gracious.
    Mary Anne

  2. This class was awesome! I got the class as a gift and really didn’t know what to expect. I was pleasantly surprised. Mimi makes you feel completely at ease. Her highly informative (yet not overwhelming) style of presentation is just right. And of course, the dishes she shares and demonstrates how to prepare are delicious! I also loved that we got to sample not just the dishes, but other vegan food items (including some great snacks!). I loved that it was so easy to ask questions as we went along and that Mimi not only has a culinary talent but keeps herself educated on various benefits of different foods and cooking styles. I would not only recommend that people her classes, I plan on going back again myself. Thanks Mimi!

  3. I would highly recommend this cooking class whether you are vegan, non-vegan or transitioning. This class is very informative on what to look for when it comes to ingredients in vegan dishes, as well as creative in the dishes that are made. (Not to mention the food is quite tasty). If you’re looking for creative, healthy, and colorful additions to your well-being, this is the class for you.

  4. Barbara Burke McFarland

    Sure, you can search online for vegan recipes and read dozens of comments from folks you don’t know with different opinions about the recipes’ outcome. But the best bet is to go straight to one of the top vegan experts around–Mimi Clark. Her classes deliver tasty samples from manufacturers–Mimi knows them all from the food shows she attends around the country–tremendous insight into the latest vegan cookbooks and authors, and simply delicious bites of the dishes she’s prepared for you. The “chicken” salad, Mediterranean salad, and Fiesta salad are all winners and the teriyaki kabobs are definitely crowd pleasers. Her homemade salad dressings and mayo taste so much better and are much healthier than any you find in area stores. Whether you’re new to a healthier way of eating or a long-time devotee, Mimi’s classes have something for everyone. Can’t wait for the next one!

  5. This class had so many great recipes that I can use when my family goes camping. My favorite recipes were the Fiesta Salad, Teriyaki Kebobs, Chicken-Free Salad, and Chickpea Tuna Salad. We also learned how to make homemade vegan mayo (with only a little oil unlike store bought brands), and we learned basic grilling techniques. We got to taste all the food after it was prepared, and we got over 20 coupons to purchase the products.

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