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"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 |
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"Mimi's classes give you all
the tools to make healthy cooking wonderfully easy."
Neal Barnard, M.D., President,
Physicians Committee
for Responsible
Medicine
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Vegan cooking classes are
offered once a month.
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Salads/Picnics/BBQs Sunday, July 20, 10 a.m. - 1 p.m. Fairfax Station, VA. Past classes have included some of the following: whole grain and bean salads such as Mediterranean Pasta Salad with Soy Feta Cheese, Two-Grain Sesame Salad, Oriental Ramen Slaw, Chicken-Free Salad, Oil-Free Sweet Bulgar Salad, Teriyaki Kebobs, Marinated Grilled Vegetables, Rice Paper Spring Rolls, Quinoa Tabouli, Dilled Potato Salad, Black Bean Fiesta Salad, Zesty Three-Bean Salad, Caesar Salad, Kim Chee, Beanie Weenie Bake, Tempeh Salad, low fat marinades and dressings, Sugar-free Organic Strawberry Lemonade, Fudge Brownies.
No meat, poultry, fish, eggs, dairy, or honey. $45/person; $80/two people; $40/VSDC, VRG, and COK members. Class includes recipes, 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. Email veggourmet@aol.com, or call 703.643.2713 for space availability.
Coming this summer: "Breakfast & Brunch," Healthy Snacks & Desserts." Monthly updates at www.localdc.com/cooking
Mimi Clark, "Veggie Gourmet," has been teaching vegan cooking classes for the past 17 years. She has contributed recipes to several natural foods cookbooks, and 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. www.thevegetablegarden.com
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