Last week was pretty busy to say the least, especially given that it began with the surprise of our engagement and our families being in town to celebrate with us! Despite the fact that my head was a bit in the clouds, I had long-planned to take two classes last week at Haven's Kitchen, which is a combination cooking school, event space, coffee shop, and specialty foods store. It's a space I always walk past on my way home from work, and I jumped at the chance to sign up for courses in their beautiful space, a renovated carriage house near Union Square.
Last Monday morning, I took Preparing a Week's Worth of Vegetarian Meals with chef Ella Nemcova. We made nine dishes during the three hour course, including mini tofu quiches, spring green curry, veggie calzones, black rice pudding, and raw beets with garlic scape pesto. The best take-away from this class is the idea that you can really be flexible with recipes and ingredients - the chef added in unexpected elements to the dishes, like red beets in the green curry, to show that you can just use what you have available in the fridge.
