The third session in a lecture series exploring how the way we treat soil can directly affect the taste of food and drink. Throughout the series we look at different parts of vegetables and grape vines and from where they are getting their nutrients.
This class we are joined by special guest, Luis Chen of Wormies Vermicompost who will be sharing his knowledge of compost, it's benefits and how to get started! Chef Michael will be teaching you multiple cooking techniques to showcase the delicious flavors of leafy vegetables and how to bring them together on the plate. Sommelier, Summer Knoop, will give some wine pairing theories for plant-based meals.
The instructional portion will last 45 minutes followed by a symposium style segment of Q&A with horticulturist and owner of The Plant Parlor, Danny Parker. Leave the class with a plant-based recipe, a gorgeous plant from The Plant Parlor, and some useful knowledge about plants, soil, and plant-based foods!