A Vegan Thanksgiving

Emilie Hardman

Instructor bio [+]

Trained as a sociologist and experienced as an archivist, Emilie Hardman took a circuitous route into the food world, where she contributes to many food magazines and websites, authors an award-winning blog, reviews restaurants, and teaches baking, cooking, and guided tasting classes. Combining classroom experience at the Natural Gourmet Institute and Cambridge School of Culinary Arts with production management experience at Whole Foods, Emilie ran her own custom vegan baked goods business for two years. She is currently working on a cookbook of internationally inspired vegan desserts.


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Vegans and vegetarians: don't make do with grazing on side dishes or defrosting a Tofurky this Thanksgiving. Instead, join us in preparing a feast featuring the best of New England's fall offerings that will leave you stuffed and smiling, without need of the usual meat- and dairy-laden Thanksgiving dishes. We'll cook together, share tips on making each dish, and create a game plan for preparing Thanksgiving dinner. Local wild mushrooms, carrots, turnips, kale, chard, beets, parsnips, potatoes, parsley root, celeriac, pumpkin, squash, apples, and cranberries will play starring roles in our many side dishes, salads, soups, and desserts. We'll make and taste two different options for main dishes and explore options for personalization in the menu. Come ready to cook and eat! Limited to 16.
Sec. 01: 1 *Sunday*, 11:00 am-2:00 pm. *Nov. 8*, 42 Brattle St. | $75 *NOTE NEW DATE*
VTHX–01
$75.00
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