Excite the Senses: Mulligatawny Soup, Shiitakes with Baby Bok Choy, Ganache with Berries
Thursday, April 17, 2024
6:00pm – 8:00pm
RVNAhealth, 27 Governor Street, Ridgefield CT
Join us in April 2025 for the final session of our culinary series in the RVNAhealth teaching kitchen, led by local chef Cathy Katin-Grazzini.
Celebrate spring with a vibrant menu of dishes bursting with flavor. Begin with mulligatawny soup—a rich, fragrant blend of puréed red lentils, lemon, and spices. Next, enjoy a simple yet elegant sauté of shiitake mushrooms and baby bok choy in a light Chinese glaze. For dessert, indulge in a luscious yet low-fat chocolate ganache with fresh berries, infused with your choice of almond, vanilla, or mint.
Don’t miss this opportunity to spark your culinary creativity and embrace the joys of plant-based eating!
Class limit: 12 people.
Single class = $55 each