Sunday, December 14,
10 a.m. – 1 p.m. Fairfax Station, VA . Past classes have included Hot Artichoke Spread, Roasted Red Pepper Hummus, Asian Nut Balls, Cranberry Nut Bread, Molded Holiday Cookies, Gingerbread People, Cranberry Cheesecake, Rugelach, Jam Dot Cookies, Pistachio Fingers, Mexican Wedding Cookies, Peanut Butter Cups, Truffles, Cashew Brittle, Assorted Nuts & Seeds, Herb- and Spice-Infused Oils & Vinegars, Bean Bag Soup Mixes, Sparkling Fruit Punch.
No meat, poultry, fish, eggs, dairy, or honey. $50/person; $90/two people; $45/VSDC, VRG, and 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 January 11: “Soups & Stews”
Mimi Clark, “Veggie Gourmet,” has been teaching vegan cooking classes for the past 18 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. http://www.thevegetablegarden.com
