Sublime will host an all-new cooking class this Earth Day, Thursday, April 22, 2010, at 6:30 p.m. Sublime’s culinary team leader, Chef John Lenhard, and Sublime's pastry chef, David Kalas, will lead an intensive two-hour class on preparing an environmentally friendly, cholesterol-free appetizer, entree, and dessert, demonstrating both basic and advanced techniques.
Class attendees will enjoy a three-course meal including Maryland-Style Mock Crabcakes with Whole-Grain Mustard Sauce; Spinach Ravioli with Tofu and Herb Ricotta, Slow-Roasted Tomatoes and Garlic Confit; and dairy-free Key Lime Cheesecake with Almond Nut Crust, all while learning how to prepare each dish step-by-step. An organic wine flight will accompany the meal.
"Sublime's Earth Day Cooking Class makes it accessible as well as enjoyable to reduce your carbon footprint," says Sublime proprietress Nanci Alexander. The price for Sublime's Earth Day Cooking Class is $75 (plus tax and tip) and includes a deluxe goody bag. Attendees can register online at www.sublimerestaurant.com.
About the chefs: Lenhard has been with Sublime for three years. As culinary team leader, he is the creative force behind Sublime. A vegetarian for 20 years and a 25-year veteran of the hospitality industry, Lenhard specializes in fine-dining preparation and presentation. But his love for cooking started at an early age when his grandmother taught him how to create the perfect meal. Today, Lenhard enjoys reinventing those childhood favorites with all-vegan ingredients. Since reading John Robbin's Diet for a New America, Lenhard has chosen a vegetarian lifestyle to benefit his health and to reduce animal suffering and environmental damage. Kalas received his culinary degree from Le Cordon Bleu in Sydney, Australia. He specializes in vegan cuisine, vegan desserts, and raw dishes. In addition to his culinary education, David holds a B.A. from Occidental College and a Master's from Yale University.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment