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Natural Gourmet Institute for Food & Health

Louisa Shafia is a graduate of the Chef's Training Program at the NGIHCA. Her latest book, The New Persian Kitchen, is a fresh, healthy take on the vibrant cuisine of Iran (formally Persia). Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes and eco-friendly kitchen advice, and was nominated for an IACP award. Louisa has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created recipes for Bon Appetit, Food Network Magazine and Prevention. She has appeared on the Cooking Channel's Taste in Translation series making Persian kebabs. Learn more about Louisa at lucidfood.com.

 

 

Health-Supportive Cooking & Specialty Classes / Cooking Techniques & Specialty Classes

Veggie Burgers Heard 'Round the World
Hands-OnNew Class

Everybody loves a burger, and Louisa's quintet of smoky, meaty, comforting, all-vegetarian, all-delicious globally-spiced patties - accompanied by outstanding homemade condiments - are sure to claim the spotlight whenever or however you serve them. Outrageous for any meal and any occasion! Burgers: Cajun Hoppin' John Burgers • Smoky Russian Beet-Walnut-Millet Burgers • Spicy New Mexican Chili-Cornbread Burgers • Persian Tempeh Burgers with Sumac • Japanese Kinpira Burgers with Traditional Shichimi Togarashi Spice Blend. Condiments: Horseradish Cashew Mayo • Quick-Pickled Cucumbers and Red Onions • Tamarind Ketchup • Red Cabbage Coleslaw • Sundried Tomato Puree. Salad: Mixed Greens with Mustard Vinaigrette. (Organic eggs and dairy; beer will be served.)

 

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Instructor: Louisa Shafia
Fee:$110.00

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