Warm & Satisfying Vegetarian Stews

In this class, you'll learn the basics of hearty vegetarian stews using organic as well as seasonal, locally sourced ingredients that are just as satisfying and flavorful as their meat-like bretheren. We will focus on techniques for stewing in which vegetarian components enhance stew flavor without using meat.The recipes will highlight the versatility of a classic stew using herbs and flavor enhancing methods that make a satisfying dish even meat lovers will engoy. More than just winter vegetables, we will utilize beans and spices to enliven the deep earthy flavors of a well made-stew. We'll share tips and techniques for experimenting in your own kitchen and, in no time at all, you will be able to concoct a stew that exactly fits your tastes.
Recipes: Black Lentil Indian Chili, Curried Apple & Parsnip Stew, African Coconut & Yam Stew with Chopped Peanuts & Cilantro, Portobello Mushroom, White Bean And Tomato Stew
Class Type: Individual, hands-on cooking class
Class Notes: Learn the art of making a warm satisfying vegetarian stew that even a cowboy could love!
Palak Patel
Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak