Typical classes are 2 hours, and you will work in groups of two to make healthy, plant-based dishes. The Edible Musings kitchen can accommodate up to 10 people. You will follow a recipe and instruction that I provide and we’ll always have fun! Certain classes may be cooking demonstrations, and you’ll taste good food. These are all fee-based classes, ranging from $25-50 based on the complexity of the recipes and ingredients. You will always get new recipes and friendships to take home after sharing some delicious food together.
Register for classes through the Edible Musings Facebook page or email me directly: email@example.com
2018 CALENDAR…so far
Saturday, January 13th 2-4pm Clean Swaps! Learn to make quick and easy breakfast, lunch and dinner with healthier, nutrient rich and delicious foods.
Wednesday, January 17th 6-8pm Join us at the Whole Foods on Tunnel Road for a healthy start to the new year. See the event page and tickets here.
Saturday, June 17 1-3 pm Delicious Grains and Rice: 4 Ways! $25 per person paid in advance to secure your spot. Space is limited, so get in here! Payment accepted through PayPal, and Facebook Messenger.
Thursday, August 10 5:30-7:30 pm Open House catering event at Asheville Gynecology and Wellness.
Tuesday, August 22 is a private, small group cooking class. We’ll be making three different Asian dishes: rice paper wraps with homemade sauce, creative Buddha Bowls and tahini dressing, and brown rice noodles with mushrooms and snow peas.
Thursday, September 14th 6-8 pm CHIP session #9 food service. I’ll be presenting a kale and fennel salad with oranges.
Sunday, October 1st 2-4 pm Latin Fare Cooking Class with Edible Musings. Held at Sanctuary Brewing Company. Tickets are $5 and you will be provided with an ingredient and shopping list for 2 Mexican themed recipes we’ll make together!
Friday, October 6thLifestyle Medicine Symposium. This remarkable, all-day event is ground-breaking! Keynote speakers include Asheville cardiologist Dr. Brian Asbill, Dr. Michael Greger, and Nick Buettner. I am facilitating two breakout sessions providing information on setting up a plant-based kitchen, starting and staying successful on a plant-based journey!
Thursday, October 10th 6-8 pm CHIP session #9 food service. I’ll present a lovely lemony chickpea and lentil salad with dill and mint.
Wednesday, November 1st 5:30-7:30pm COOKING CLASS! Join us to create several side dishes for your upcoming Thanksgiving table. Food, instruction and recipes included. Feel free to BYOB. Let’s have some fun in the Edible Musings kitchen! Register by sending your fee of $35 paid in advance via PayPal using lvaught702@gmail. com
Saturday, December 16th 2-4:00 pm Holiday Appetizers and Dessert.
Saturday, January 9 1 – 3 pm Buddha Bowl
Saturday, January 30 1 – 3 pm Super Bowl Snack Attack