Not many chefs get to use food as a healing tool. In this kitchen farmacy, we have obtained farm fresh ingredients, prepared with Chef Nichole Ferrigno’s holistic and healthful recipes. ON THE MENU: Rainbow Salad with Mango, Cabbage, Lime, Cashews, and Tofu Lettuce Wraps with Seared Mushrooms and Spicy Peanut Sauce Coconut Curry Chickpeas over...
Thursday Aug 24th, 6:30pm
ON THE MENU: Grilled Vegetable Napoleon, with Smoked Red Pepper Risotto; Falafel Pancake served with Sweet Potato Puree, and Wilted Arugula topped with Cranberry Apple Ginger Chutney; Spinach and Mushroom Crepes with a Gruyere Béchamel Sauce
Saturday Sep 16th, 6:30pm
Bring your sweetie and cook a delicious seasonal vegetarian meal for date night! ON THE MENU: • Mushroom Bisque • Crispy Brussels Sprouts with Lemony Aioli • Butternut Squash Risotto with Gremolata • Caramel Apple Galette with Calvados Cream
Saturday Oct 21st, 6:30pm
Vegetarians have it made with Chef Ferrigno and this special class. These side dishes will attract carnivores too with deep flavor, fresh ingredients and hearty deliciousness! ON THE MENU: • Ginger Roasted Carrots with Miso Dressing; • Arugula Salad with Roasted Butternut Squash, Fried Goat Cheese, and Port Vinaigrette; • Lentil Meatballs with...
Thursday Nov 16th, 10:30am
ON THE MENU: • Smoked Eggplant and Tomato Relish Crostini; • Crispy Swiss Chard and Feta Potstickers; • Citrus Infused Black Bean Cake with Green Chili Sauce served with Grilled Asparagus and a Jicama Salad with Pan Roasted Corn, Red Pepper and Mango; • Maple Pumpkin Crème Brulee
Friday Nov 10th, 6:30pm
On the Menu: Moroccan Chickpea and Red Lentil Soup Accented with Indian Spices Roasted Pumpkin Soup with Fall Spiced Caramelized Apples Black Bean Soup with Crispy Tortilla Strips and Guacamole
Friday Oct 27th, 1:30pm
The Autumn harvest provides lots of options for delicious and versatile vegetarian dishes. Let’s cook up a few together! On The Menu: Curried Sweet Potato and Kale Red Lentils Spicy Pumpkin Empanadas Farro Salad with Roasted Butternut Squash and Hazelnuts Mushroom and Kale Flatbreads
Monday Nov 20th, 6:30pm
Moroccoan cuisine is a paradise for vegetarians. Let’s cook together and enjoy the delicious flavors of Morocco! ON THE MENU: • Khizu M'shermel (Carrot Salad) • Shlada Bel Barba (Beet Salad) • Couscous with Seven Vegetables • Cigare Bel Louze (Almond Phyllo Pastries) • Moroccan Mint Tea
Tuesday Dec 5th, 6:30pm
On the Menu: Lentil Tomato Curry with Brown Rice and Mint Chutney Miso Soup with Soba Noodles, Roasted Shiitakes, and Greens Roasted Cauliflower Salad with Almonds, Lemon, Basil, Raisins, and Hot Pepper Spiced Roasted Pears with Olive Oil and Dark Chocolate Sauce
Monday Oct 30th, 6:30pm
ON THE MENU: Sweet Potato and Ricotta Gnocchi with Brussel Sprouts and Pecans Portobello Rockefeller Stuffed with Spinach and Red Lentils Blackened Falafel with Braised Collard Greens Topped with a Red Pepper Mango Chutney
Friday Jan 26th, 6:30pm
Let’s cook up some delicious vegetarian dishes from different regions of India. ON THE MENU: Palak paneer (greens with cheese); Naranga Choru (Lemon rice with cashew and peanuts); Bengali Dal (Sweet and sour lentils); Gobi bhaji (Cauliflower with cumin and garlic); Roti (bread)
Monday Jan 22nd, 6:30pm
Let’s cook up a rich and hearty vegetarian feast together! ON THE MENU: Smoky Sweet Potato Bisque Butternut Squash Farro Gratin Turnip-Apple-Brussels Sprouts Slaw Kicky Winter Greens Ginger Cake with Whiskey Whipped Cream
Monday Dec 11th, 6:30pm
Our Tour is under two miles during which we taste cuisine and burn off calories walking through Dupont Circle and learn about the Italian culture in Washington DC. A knowledgeable guide with a passion for food takes you on a journey to learn about the architecture, history, and culture of the area while stopping for four portions to taste local cuisine...
Our Food Tour is over a mile walking tour during which we taste cuisine from various local eateries and burn off calories walking through the Georgetown area of Washington DC. A knowledgeable guide with a passion for food guides you to learn about the history, architecture, and culture of the Georgetown area while stopping for tastings at eateries...
This class is designed to promote usage and understanding of seasonal vegetables such as eggplant. By creating a five course meal with this common Mediterranean ingredient, you’ll will increase your repertoire and learn the culinary capacity and health benefits to take advantage of your bumper crop ON THE MENU: Turkish Eggplant Rice Pilaf Tender...