Gone are the days when vegetarian cooking means tasteless, uninspired meals. Not only are vegetarian meals good for your health, but they’re also good for the planet. If you’ve been wanting to incorporate more meatless meals into your family’s regular rotation, this is the program for you. In this live, interactive cooking program, Edible Orlando Magazine Editor Katie Farmand will demonstrate savory and satisfying vegetarian dishes, sure to make the carnivores in your life clamoring for seconds.
Please note: Registration for all cooking programs close 72 hours in advance so our chefs have time to prepare ingredients accordingly. No walk-ins allowed.
While attending this program, participants will receive a booklet for the following demonstrated recipes:
• Soy & Scallion Tofu Bowl
• Zucchini & Corn Tart with Whole-Wheat Crust
• Chickpea Salad Sandwiches
This is a demonstration-style cooking program, so prepare to sit back, relax and let our chef prepare the meal while you enjoy delicious items.
Please note: Registration for all cooking programs close 72 hours in advance so our chefs have time to prepare ingredients accordingly. No walk-ins allowed.
This program is presented by Katie Farmand and hosted by the Winter Park Health Foundation in collaboration with Edible Orlando.
Cancelling Your Reservation: If you are unable to attend a program, cancelling your reservation gives us an accurate count of how many to expect; for sold-out programs, cancelling your reservation also allows someone on the waitlist to attend in your place. Canceling your reservation for this program is especially important as most of our programs have limited capacities. Cancelling can be done in two easy ways: by calling 407.644.2492 and selecting Option 1, then Option 3 to speak to a representative or by using the online ticket cancellation option in your original confirmation email from Eventbrite.
By participating in this program, you agree to CHWB’s Gracious Space policy.
About the Program Presenter
Katie Farmand has been the editor of Edible Orlando magazine for the last 11 years. She is a recipe developer and is the co-author of “Field to Feast” and “Good Catch,” cookbooks with a focus on Florida farms and seafood.
About the Presenting Organization
Edible Orlando magazine provides recipes, tips, hyperlocal food stories and more. They tell the stories of the Central Florida food scene. The magazine is rooted in the notion that saving room in our busy lives and tight budgets to eat a little more local food has great benefits. Buying real food from locally owned businesses strengthens the economy, supports Florida’s farmers and fishermen, and keeps the community and the environment healthy. And when you sit down at the table with your friends and family – either at home or at your favorite restaurant – you can really taste the difference.
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