Saturday, March 29th - 2:00-5:00 - Focaccia, Soups, Salads
SATURDAY, MARCH 29TH - 2-5pm
Led by Chef Alexi Mandolini and Taylor Herbert of The Easy Vegan
Join us for a plant-based cooking experience where you'll learn bread, soup, salad, and dressing fundamentals to support your culinary toolkit. We will teach you three soup and salad pairings that are a meal on their own.
TO START: FOCACCIA! Our favorite bread is Italian in origin, but it can be easily transformed to accompany any meal. A simple focaccia recipe will follow us through each pairing and we will switch up the toppings along the way.
PAIRING ONE - FARMER’S MARKET SOUP/SALAD
KOHLRABI AND LEEK SOUP — Learn to transform your favorite seasonal vegetables into a creamy bisque. We’ll prepare you for Colorado’s first kohlrabi and spring leek harvest to help you make our favorite soup! Our bisques are one of our most popular and requested grab n’ go items—learn all the techniques and special ingredients that make them so good!
LITTLE GEM SALAD — we’ll focus on using local lettuces and greens (using local produce that is available year round) to make a simple salad, as well as scratch-made dressing basics.
PAIRING TWO - ITALIAN
PASTINA - Also known as Italian penicillin, we’ll use “little pasta” and a chicken-less broth recipe to make the ultimate comfort food.
GRILLED CAESAR SALAD - Learn to make our scratch-made Caesar dressing. We will show off some creative ways to use a grill or fryer to transform a boring salad into a stand-out meal in itself. We will explore different ways to incorporate texture into a salad beyond the crouton.
PAIRING THREE - RAMEN
MAITAKE RAMEN - Learn how to use vegetables to build layers of flavor in a broth and koji to give our mushrooms a savory punch.
This ramen was Chef Jet Tila’s first place pick for a recipe challenge on The Great Food Truck Race (Season 16, Episode 5)
GINGER SESAME SALAD - learn how to make a simple chilled house salad with a punchy ginger & carrot dressing.
You will be welcomed with snacks and refreshments.
This class will be more demo based with some hands on prep work activities that introduce basic knife skills and handling. Throughout the class, you'll have the opportunity to ask questions, taste, and adjust as we cook. We will send you recipes for everything we cover.
Supper is included! We will enjoy all the food we made together at the end of the class!
Class details: Duration: 2.5 - 3 hours (varies)
Level: All skill levels welcome
—————-
GLUTEN FREE OPTION— This class is not suitable for people with serious gluten allergies as we will be working with flour to make our focaccia.
If you are gluten free and able to participate in the company of flour, we can offer you a substitute bread roll to enjoy (we do not have a GF focaccia recipe to share at this time).
We can also substitute gluten free pasta and noodles for the pastina and ramen so you get the full experience! Please email us at hello@theeasyvegandenver.com if you are gluten free.
Please note—we will have bar height chairs available and the three hour course will be a mix of standing and sitting. We strongly suggest wearing comfortable shoes. If further accommodations are needed please email us at hello@theeasyvegandenver.com
All courses are 18+. Our kitchen is an all-vegan kitchen. Coursework will include handling vegan allergens such as coconut, sesame, soy, and gluten. Tree nuts and peanuts are present in our kitchen but will not be in the ingredient list for this course.
Courses are non-refundable. We will provide a credit to use at a future date if you are unable to attend. You may reschedule (based on availability) up to two times or until the end of the 2025 calendar year, whichever comes first, before forfeiting your spot without a refund.
LOCATION:
675 South Broadway #400
Denver, CO 80209
Please include the correct email at checkout. We will be sending out a waiver that must be completed by each student in order to attend.
Details for building access will be emailed to you the day before your class!
please email hello@theeasyvegandenver.com with any questions
SATURDAY, MARCH 29TH - 2-5pm
Led by Chef Alexi Mandolini and Taylor Herbert of The Easy Vegan
Join us for a plant-based cooking experience where you'll learn bread, soup, salad, and dressing fundamentals to support your culinary toolkit. We will teach you three soup and salad pairings that are a meal on their own.
TO START: FOCACCIA! Our favorite bread is Italian in origin, but it can be easily transformed to accompany any meal. A simple focaccia recipe will follow us through each pairing and we will switch up the toppings along the way.
PAIRING ONE - FARMER’S MARKET SOUP/SALAD
KOHLRABI AND LEEK SOUP — Learn to transform your favorite seasonal vegetables into a creamy bisque. We’ll prepare you for Colorado’s first kohlrabi and spring leek harvest to help you make our favorite soup! Our bisques are one of our most popular and requested grab n’ go items—learn all the techniques and special ingredients that make them so good!
LITTLE GEM SALAD — we’ll focus on using local lettuces and greens (using local produce that is available year round) to make a simple salad, as well as scratch-made dressing basics.
PAIRING TWO - ITALIAN
PASTINA - Also known as Italian penicillin, we’ll use “little pasta” and a chicken-less broth recipe to make the ultimate comfort food.
GRILLED CAESAR SALAD - Learn to make our scratch-made Caesar dressing. We will show off some creative ways to use a grill or fryer to transform a boring salad into a stand-out meal in itself. We will explore different ways to incorporate texture into a salad beyond the crouton.
PAIRING THREE - RAMEN
MAITAKE RAMEN - Learn how to use vegetables to build layers of flavor in a broth and koji to give our mushrooms a savory punch.
This ramen was Chef Jet Tila’s first place pick for a recipe challenge on The Great Food Truck Race (Season 16, Episode 5)
GINGER SESAME SALAD - learn how to make a simple chilled house salad with a punchy ginger & carrot dressing.
You will be welcomed with snacks and refreshments.
This class will be more demo based with some hands on prep work activities that introduce basic knife skills and handling. Throughout the class, you'll have the opportunity to ask questions, taste, and adjust as we cook. We will send you recipes for everything we cover.
Supper is included! We will enjoy all the food we made together at the end of the class!
Class details: Duration: 2.5 - 3 hours (varies)
Level: All skill levels welcome
—————-
GLUTEN FREE OPTION— This class is not suitable for people with serious gluten allergies as we will be working with flour to make our focaccia.
If you are gluten free and able to participate in the company of flour, we can offer you a substitute bread roll to enjoy (we do not have a GF focaccia recipe to share at this time).
We can also substitute gluten free pasta and noodles for the pastina and ramen so you get the full experience! Please email us at hello@theeasyvegandenver.com if you are gluten free.
Please note—we will have bar height chairs available and the three hour course will be a mix of standing and sitting. We strongly suggest wearing comfortable shoes. If further accommodations are needed please email us at hello@theeasyvegandenver.com
All courses are 18+. Our kitchen is an all-vegan kitchen. Coursework will include handling vegan allergens such as coconut, sesame, soy, and gluten. Tree nuts and peanuts are present in our kitchen but will not be in the ingredient list for this course.
Courses are non-refundable. We will provide a credit to use at a future date if you are unable to attend. You may reschedule (based on availability) up to two times or until the end of the 2025 calendar year, whichever comes first, before forfeiting your spot without a refund.
LOCATION:
675 South Broadway #400
Denver, CO 80209
Please include the correct email at checkout. We will be sending out a waiver that must be completed by each student in order to attend.
Details for building access will be emailed to you the day before your class!
please email hello@theeasyvegandenver.com with any questions
SATURDAY, MARCH 29TH - 2-5pm
Led by Chef Alexi Mandolini and Taylor Herbert of The Easy Vegan
Join us for a plant-based cooking experience where you'll learn bread, soup, salad, and dressing fundamentals to support your culinary toolkit. We will teach you three soup and salad pairings that are a meal on their own.
TO START: FOCACCIA! Our favorite bread is Italian in origin, but it can be easily transformed to accompany any meal. A simple focaccia recipe will follow us through each pairing and we will switch up the toppings along the way.
PAIRING ONE - FARMER’S MARKET SOUP/SALAD
KOHLRABI AND LEEK SOUP — Learn to transform your favorite seasonal vegetables into a creamy bisque. We’ll prepare you for Colorado’s first kohlrabi and spring leek harvest to help you make our favorite soup! Our bisques are one of our most popular and requested grab n’ go items—learn all the techniques and special ingredients that make them so good!
LITTLE GEM SALAD — we’ll focus on using local lettuces and greens (using local produce that is available year round) to make a simple salad, as well as scratch-made dressing basics.
PAIRING TWO - ITALIAN
PASTINA - Also known as Italian penicillin, we’ll use “little pasta” and a chicken-less broth recipe to make the ultimate comfort food.
GRILLED CAESAR SALAD - Learn to make our scratch-made Caesar dressing. We will show off some creative ways to use a grill or fryer to transform a boring salad into a stand-out meal in itself. We will explore different ways to incorporate texture into a salad beyond the crouton.
PAIRING THREE - RAMEN
MAITAKE RAMEN - Learn how to use vegetables to build layers of flavor in a broth and koji to give our mushrooms a savory punch.
This ramen was Chef Jet Tila’s first place pick for a recipe challenge on The Great Food Truck Race (Season 16, Episode 5)
GINGER SESAME SALAD - learn how to make a simple chilled house salad with a punchy ginger & carrot dressing.
You will be welcomed with snacks and refreshments.
This class will be more demo based with some hands on prep work activities that introduce basic knife skills and handling. Throughout the class, you'll have the opportunity to ask questions, taste, and adjust as we cook. We will send you recipes for everything we cover.
Supper is included! We will enjoy all the food we made together at the end of the class!
Class details: Duration: 2.5 - 3 hours (varies)
Level: All skill levels welcome
—————-
GLUTEN FREE OPTION— This class is not suitable for people with serious gluten allergies as we will be working with flour to make our focaccia.
If you are gluten free and able to participate in the company of flour, we can offer you a substitute bread roll to enjoy (we do not have a GF focaccia recipe to share at this time).
We can also substitute gluten free pasta and noodles for the pastina and ramen so you get the full experience! Please email us at hello@theeasyvegandenver.com if you are gluten free.
Please note—we will have bar height chairs available and the three hour course will be a mix of standing and sitting. We strongly suggest wearing comfortable shoes. If further accommodations are needed please email us at hello@theeasyvegandenver.com
All courses are 18+. Our kitchen is an all-vegan kitchen. Coursework will include handling vegan allergens such as coconut, sesame, soy, and gluten. Tree nuts and peanuts are present in our kitchen but will not be in the ingredient list for this course.
Courses are non-refundable. We will provide a credit to use at a future date if you are unable to attend. You may reschedule (based on availability) up to two times or until the end of the 2025 calendar year, whichever comes first, before forfeiting your spot without a refund.
LOCATION:
675 South Broadway #400
Denver, CO 80209
Please include the correct email at checkout. We will be sending out a waiver that must be completed by each student in order to attend.
Details for building access will be emailed to you the day before your class!
please email hello@theeasyvegandenver.com with any questions