Cookbook Launch: The Art of Plant-Based Cheesemaking 5/01 (Lonsdale)
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 Vancouverites with delicious, complex vegan cheese.
MENU for the evening:
Blue Heron Cheeses and acoutrements, along with the following canapés:
- Umami bomb: tomato and herb paper dumpling, filled with fermented black garlic and Blue Heron Beachwood cheese -presented at RIPE 2016 (allergy note: almond, cilantro)
- 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.
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.