july, 2018

07jul1:00 pm4:00 pmGrilling is for EveryoneDid you say Plant-Based Korean BBQ?

Event Details

Korean Barbeque Bowl with Grilled ’bulgogi’, vegetables and spicy aioli
Vegetable Skewers (Kabobs)
Roasted Carrot Hot Dogs
Signature Black Bean and Brown Rice Cheese Burger with Caramelized Onions
Grilled Vegetable Fajitas
Pico De Gallo
Appetizer vegetables and summer dip

People always feel sorry for me when they start talking about grilling. They think they only thing I can grill is some plain old vegetable slabs. No need for that! I have my ways of enjoying grilled food too. I have taken my old grilling favorites and modified them a bit without compromising any of the eating pleasure, as far as I’m concerned. My signature Korean BBQ, with marinated thinly sliced portobello mushrooms, tofu, and eggplant, grilled and slightly charred, is placed on top of a bowl of shredded lettuce with rice, carrot pickles and cucumbers, topped with plant-based spicy aioli and sprinkled with sesame seeds. The meaty vegetables and tofu are A-OK in the same marinade I used for beef. Vegetable Kabobs with potatoes and seasonal vegetables, Roasted Carrot ’hot dogs’, homemade Veggie Burgers that taste nothing like the dried up things you get in restaurants, and even Vegetable Fajitas for those times when everyone is eating Tex-Mex. Some marinated, grilled, and meaty textured veggies or tofu on a tortilla with awesome Guacamole and homemade Pico De Gallo will make you very happy. Let’s celebrate grilling season with our Plant-Based BBQ Party and show the world meat can be beat! There’s nothing like hanging around outside the grill with a group of lively people. The smell of grilling vegetables is pretty nice too!
$45.00 per person
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Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.


(Saturday) 1:00 pm - 4:00 pm


Chef Julia

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