|
"Mimi Clark is among the preeminent instructors in the natural
foods industry today. Her product familiarity and culinary
knowledge is vast, current, and thorough."
Jo
Stepaniak, M.S. Ed., author |
|
"Mimi's classes give you all the tools to make healthy cooking
wonderfully easy."
Neal Barnard, M.D., President,
Physicians Committee
for
Responsible Medicine |
|
Vegan cooking classes are
offered once a month.
Holiday Gifts
&
Entertaining, December
6
10 a.m. - 1
p.m. Fairfax
Station, VA.
Learn to make
heartfelt
gifts from
your kitchen.
Past classes
have included
Florentine
Dip, Hot
Artichoke
Spread, Asian
Nut Balls,
Cranberry Nut
Bread, Molded
Holiday
Cookies,
Gingerbread
People,
Cranberry
Cheesecake,
Rugelach,
Chocolate
Peanut Butter
Cups,
Truffles,
English
Toffee,
Apricot
Butter, Nut
Brittle,
Mexican
Wedding
Cookies,
Assorted Nuts
& Seeds,
Sparkling
Fruit Punch
No
meat, poultry,
fish, eggs,
dairy, or
honey.
$50/person;
$90/two
people; $45/VSDC,
VRG, COK
members.
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
reservations.
Seventy-two
hour
cancellation
policy for
refund or
credit. Class
subject to
cancellation
if minimum
enrollment is
not met. Email
veggourmet@aol.com,
or call
703.643.2713
for space
availability.
Coming up:
January 10,
2010
Soups & Stews
Mimi Clark, "Veggie Gourmet," has been teaching vegan cooking classes
for the past 19 years. She was recently featured on Wendy Reiger's
Going Green Series on NBC4 at 5, and was a speaker at the VegFest with
Dr. Michael Greger and Rory Freedman.Mimi is currently developing
recipes for natural food manufacturers. Her Vegan Chocolate Orange
Mousse and Key Lime Pies are featured at The Vegetable Garden
Restaurant, Rockville, MD http://www.thevegetablegarden.com
|
|
|
|
|
|
|
|