All chefs will make an appetizer featuring potatoes!
So many kinds of potatoes are available… from sweet potatoes to fingerling potatoes… and thousands of different ways to prepare them. Potatoes are versatile and delicious! Good luck, chefs!
If you are attending the event, check your inbox for details!
We are so happy to have the ultimate foodie on our panel of judges for VC4. Ladies and gentlemen, meet Patrick Kwan!
Patrick writes about food and restaurants for SuperVegan, New York City’s premier vegan blog and restaurant guide. He is an accomplished vegan cook and well-regarded expert on NYC’s vegetarian restaurants. His March ’06 article in Satya magazine profiling some of the city’s best veggie bets is still widely referenced and proudly displayed by restaurants in their windows. Over the years, he has served as a taste-tester and recipe-tester for dozens of vegan restaurants and companies.
I don’t know about you, but I LOVE Donuts! I think this is a great idea!
Let’s sell this event out to encourage Brooklyn Kitchen Labs (and Gavin Pherson) to have more vegan cooking classes!
Where: The Brooklyn Kitchen Labs, 100 Frost St. in Williamsburg
When: Thursday, April 15th, 6:30 pm
Cost: $50
Come join Gavin Pherson, owner and executive chef of the underground, vegan fine dining company Hole & Corner, as we patch the gaping hole in your culinary repertoire with…what else? Perfectly delicate, Vegan Donuts! You will learn how to customize your donuts with a neigh-sacrilegious array of succulent fillings, glazes, and toppings from both the sweet and the savory canon, and we’ll invite your personal creative touch along for the ride. In this class we will also learn to make several donut-friendly accouterments, including Cashew Coffee Cheesecake, to help convert the simple, noble donut into a stately dessert.
Feel free to bring any animal-free topping or filling-related fantasy ingredients your sweet mind may desire.
You can sign up online at The Brooklyn Kitchen Labs website.
