High Voltage Vegetables: Hearty Vegetables Edition

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Are you ready to start craving collards? Buying out chicories at the market? Hoarding radishes? Welcome to High Voltage Vegetables: Hearty Vegetables Edition. A world where robust, resilient vegetables become radiant showstoppers. Full-flavored. No-holds-barred. Life-changing.

Picture this: Brussels sprouts, the humble underdog of winter produce, transformed into decadence itself. Meet the Roasted Brussels Sprouts with Shiitakes, Grapes, and Coffee Rub, where earthy shiitakes, sweet grapes, and the bold allure of coffee collide in culinary poetry. 

Meanwhile, in your crisper drawer, hearty greens wait—silent, stoic, and slightly accusatory. Enter the Tomato Braised Fennel & Winter Greens White Bean Stew, a cozy embrace in a bowl. The kind of dish that makes you feel virtuous and indulgent all at once.

Oh, and the chicories. Those spiky leaves you’ve admired but never dared to buy. The Winter Chicories Salad will guide you through. Bitter radicchio, crisp endive, and radiant radishes meet avocado and a tangy Shio Koji Dressing. A dressing so good you’ll consider writing it a thank-you note.

And to finish, a sweet surprise. Flourless brownies, yes. But these are no ordinary brownies. Flourless Root Vegetable Brownies with Yuzu Icing, where earthy roots meet citrusy brilliance, proving that dessert can be hearty, too.

Join us. Learn the secrets to transforming these stalwart vegetables into dishes you’ll riff on until spring—and beyond. Leave with a repertoire of vibrant recipes, adaptable for weeknight simplicity or dinner-party grandeur. High Voltage Vegetables await. Shall we?

MENU

Collard and Kimchi Gratin

Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub

Tomato Braised Fennel & Winter Greens White Bean Stew 

Winter Chicories Salad with Radishes, Avocado & Shio Koji Dressing

Flourless Root Vegetable Brownies with Yuzu Icing   

This menu contains the following common allergens: Egg, Soy, Tree Nuts, Peanuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. 

Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com

_{Photo credit: Marie Brennan}