This special cooking class has been designed and will be taught by Hue-Chan Karels, Chef/Owner of Open Kitchen, who will take you on a culinary journey of flavors and techniques to master in your home kitchen. Open Kitchen provides unique chef-driven culinary events. Launched in 2009 in the Washington DC Metro area, Open Kitchen now brings thoughtfully-crafted, inventive, and delicious food experiences to the Santa Fe, NM area.
Celebrate the earth, get creative in the kitchen, stretch your culinary dollars, and reduce food waste by rediscovering the way cooking was done generations ago in America or still being done in many parts of the world. The “Root-to-Leaf Cooking” approach is to use the whole vegetable – the root, stem, leaves, and everything that goes along with it. In this class, you will explore the edible parts of a vegetable through different cooking methods and recipes, and learn about flavors and nutritional benefits from usage of whole vegetables.
This is 3-hour long, interactive, demonstration cooking class.
(v = vegetarian, vg = vegan, gf = gluten-free, df = dairy-free)
Spiced Carrot and Beet Fritters with Carrot-Top and Pistachio Pesto (v, df)
Pickled Beet Stems and Cauliflower Hearts (vg)
Roasted Salmon with Miso, Cilantro, and Ginger (df, gf)
Stir-fried Cauliflower “Rice” with Sautéed Beet Greens (vg, gf)
Green Tea & Coconut Milk Panna Cotta (vg)