South Indianesque

A hands-on cooking class culminating in a family style dinner with your fellow classmates, chatting over a glass of wine or beer.

This class will inspire you to use staples of a South Indian pantry in ways beyond the classics. Perhaps you love going out to your neighbor dosa shop, were inspired to go home and try your hand at sambar one time. Though fun, you realized it's easier to get takeout when the craving arises. Or perhaps you love your local Indian shop and bought spices and rice, now languishing in the back of your cupboard.

What do you do with all of those seemingly specialty ingredients that are collecting dust in your pantry and slowly fading in the back of your fridge? Learn what you can do all the tamarind, curry leaves and yes, even that potent bottle of asafetida.

Chef Marie is familiar and inspired by the South Indian pantry and hopes to share that joy with you. Last July, she taught some classics dishes, fresh from nearly 3 months of studying and travel through Southern India. Her journey took her through Ayurvedic schools, a month long stay with an Indian family and a risky amount of street food. 

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Red Lentil and Coconut Soup with Seasonal Vegetables & Rasam Seasonings

Idli Rice and Mung Bean Pancakes with Onions, Mustard Seed & Asafetida

Sambar Spiced Cauliflower Frittata

Kale Salad with Curried Chickpea Croutons and Tamarind Vinaigrette

Cardamom Jaggery Macaroons

This menu is vegetarian and gluten free. It contains the following common allergens: tree nuts, dairy, and egg. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.

Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea, Ayurvedic cuisine and herbology in Kerala and the kitchens of numerous meditation centers around the world. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and is the Culinary Creative Director for Café Umami. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation