Tuesday, April 3
6:30 pm - 9:30 pm
Learn how Chef Hideyo Yamada puts the “wow” factor into these incredibly unusual and sinfully good vegan and gluten-free desserts. In this hands-on class, you’ll learn some amazing techniques, such as how to make vegan meringues with aquafaba. For these desserts you’ll use whole foods such as colorful fruits, beans, and sea vegetables, which add extraordinary flavor, texture, and great nutritional value to these sweet treats!
Strawberry Custard Tart with Coconut-Sesame Crust
Black Bean Brownies with Walnuts and Cherries
Red Wine Chocolate Ice Cream
Vegan Mango Marshmallows
Olive Oil Lemon Cookies
Hideyo Yamada, a graduate of NGI's Chef Training Program and the Institute of Integrative Nutrition, she is a holistic chef, teacher and health counselor specializing in vegan and gluten-free cuisine. A Tokyo native, she trained as a sushi chef in Japan and worked as a Japanese pastry chef at Kai restaurant, famous for serving a high-end Japanese kaiseki. Hideyo has also worked for catering companies and restaurants throughout New York City. She is a chef instructor in the Natural Gourmet Institute's Chef's Training Program. Her website is hideyocooking.com.
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