DISCLAIMER – Please note that due to student numbers, seasonal availability of ingredients or other factors outside of our control some dishes mentioned in our course descriptions may not be made on the day.
Flavours of America
The range of climates, soil types and cultural influences from Europe, Africa & Central America as well as indigenous, have had a significant role in shaping North Americas rich tapestry of cuisines. Forget the fast-food associations & come and try out dishes with their roots in Creole, Indigenous American people, Spanish/French fusion alongside some modern day inventions and adaptations.
Gumbo, Succotash, Muffaletta, Jambalaya, Boston Baked Beans, Corn Bread, Ceasar Salad, Key Lime Pie and Mother, Ole Glory & Apple Pie are all packed into the day.
Skill level: Suitable for all
Start/Finish Times: 9.15am to 3.30pm
Some Comments from Our Previous Students:
Lyn from Surrey, "We had a wonderful day and loved the food despite not being vegetarian ourselves."
Adam from Cleator Moor, "Before coming here I never thought American cuisine had so many interesting traditional dishes associated with it. This workshop has certainly changed my misconceptions."
Tue 29 Sep 2015
PLEASE NOTE: The Vegetarian Society does not process payments by email. Please do NOT send your credit or debit card details in an email; secure online payment may be made online via this website.
For vegetarian/vegan students under the age of 25 bursaries towards the costs of our courses may be available. Follow this link for more details.
The Cordon Vert Vegetarian Cookery School
The Vegetarian Society
Parkdale, Dunham Road, Altrincham WA14 4QGContact us
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Registered Charity Number 259358
Company Number 959115