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Cookbook Launch: The Art of Plant-Based Cheesemaking 6/01 (Victoria)

Cookbook Launch: The Art of Plant-Based Cheesemaking 6/01 (Victoria)

$60.00 Location: Victoria Cooking School
Class attendee details

*the reminder email will be sent to this address

I have allergies and or dietary requirements

More plant based classes

Cook Culture is pleased to launch the Art of Plant-Based Cheesemaking, a cookbook, by Chef Karen McAthy.

This will be an evening of wine and cheese, with the author in attendance. Chef Karen will speak about the book and why it ever happened, along with a bit about plant-based cheese. Her local company Blue Heron Creamery provides locals with delicious, complex vegan cheese. 

MENU for the evening:

Blue Heron Cheeses and acoutrements, along with the following canapés:

  • Eggplant Napolean featuring products by The Very Good Butcher 
  • Spicy cheesy and bbq jackfruit stuffed potato – presented at DOXA 2016 fundraising gala
  • Roasted red pepper involtini with herb and garlic cocochevre and basil- presented at various catering and wedding events by Blue Heron and Chef Karen (allergy note: nightshade)

Chef Karen will send you home with a couple of these canapé recipes, so that you can re-create them yourself; but, please note this is not a cooking class.

Hoochy 'Booch Kombucha will be served, along with wine from Alderlea Vineyards, on Vancouver Island.

2 hours - 6:30-8:30pm - $60 includes a copy of the cookbook

*Snacks and wine will be served

Please note: We will do our best to accommodate all allergies and dietary sensitivities or restrictions, but our facilities come in contact with all types of foods. We cannot guarantee there will be no cross-contamination. Please let us know of any dietary concerns when you are placing your order, in the notes section of your shopping cart.

Victoria Cooking School

1317 Blanshard St, Victoria
Ph: (250) 590-8161

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Chef Karen McAthy

A born and bred west coaster from Alert Bay, BC, Chef Karen McAthy has worked in and around kitchens since 2000. Her interest in and passion for local food systems and growing food was well established in her previous posts as director of food services at W2 Media Arts, executive chef of Graze Vegetarian (now closed), and Zend Conscious Lounge.

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