I wanted to update my readers and let you know I have not forgotten about you! We are having a baby, in give or take, two weeks. As a family we decided I needed to take some much needed time off to focus on having a healthy pregnancy.
I am very much looking forward to sharing with you all tips and tricks on how to have a raw/ vegan pregnancy, care for toddlers, survive holidays with your non vegan family and friends and much more. We are also going to be launching several new and exciting products in 2012 so be sure to check back for availability.
Thank you so much for your ongoing support.
I wanted to update you on our upcoming tasting menu. See you there!
– Learn chocolate techniques from Russell on how to get that nice glossy finish and ‘snap’ to your raw chocolate and how to make buttercups with even thickness all the way around.
Buttery Shortbread with Sous Vide Peaches & Hazelnut & Anise Ice-Cream
– Russell will also be showing you how to make a beautiful crumbly shortbread, which we’ll top with sous-vide peaches and ice-cream.
– Lastly Russell and Teri will be pairing the tree nut cheese with Russell’s brand new recipe! Russell is excited to share with you his never before published garlic bread, that’s spongy and moist and will be sure to satisfy those bread cravings.
Heirloom Lasagna with Macadamia Ricotta, Savory Pesto & Sun-dried Marinara
-Teri will be sharing a hearty classic. Learn how to make this seasonal dish, served with a pine nut pesto macadamia ricotta and sun dried marinara sure to please the most discerning of pallets.
Pepper Jack Cashew Cheese
-Teri will show you how to easily and simply culture cashews into a nut cheese that will be sure to satisfy those cheese cravings without going anywhere near dairy products.
For more information on Russell James go to http://www.therawchef.com
August 20th join us for a 3 hour raw food demo that will feature 5 courses of some of our favorite dishes.
Class starting at 11:00 until 3PM and will be given at the Friends Meeting House in the Social Hall room.
4312 Southeast Stark Street
Portland, OR 97215-1646
Tickets are $45.00 a person. Email me direct to reserve your seat @email@example.com and I will send you a link to paypal.
If seats are available you do have the option to pay at the door by cash or check be sure to contact me for last minute openings.
Cuisine and photo by The Raw Chef
Cancellation policy for all classes:
Cancellations requested at least three days prior will be given a full refund. If you find you are not able to attend, feel free to send someone in your place.
Wednesday July 20th @ 6:00PM
A few openings left so be sure to reserve your spot as soon as possible.
Email me direct for more information and to reserve your seat @ firstname.lastname@example.org.
Attention all you cheese lovers out there, this class is for you! Step-by-step instruction in how to make Artisan Raw Vegan Fermented Cheeses and accouterments for the tastings.
Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.
Cheese Tasting Menu:
Cashew Three Onion Cheese
Porcini Cashew Cheese
Red Pepper & Jalapeño Cheese
Heirloom Tomato & Herb Flax Crackers
Crispy Corn Chips
In addition to the class, we will be featuring Matthew Kenney’s latest book
Everyday Raw Express: Recipes in 30 Minutes or Less
& our best selling bars
Wild Blueberry & Turkish Apricot Bars
Rich Cacao Maca Bars!
Looking forward to seeing you 🙂