Gourmet restaurateur and vegan food expert Miyoko Shinner shares her secrets for making homemade nondairy cheeses that mirror the complexity and sharpness of their dairy counterparts. Her cheese recipes were featured on the cover of September’s VegNews. On the menu: Cheese Fondue, Fresh Mozzarella, Brie, Gouda, Cheddars and Almond Ricotta. Cost does not include book! Please RSVP at sparr.marketing@wholefoods.com [1], at the Customer Service desk or via Facebook and Twitter: @WFMArroyo.
Date:
Wednesday, October 24, 2012 - 18:30 to 20:00
Location Name:
Whole Foods Market Arroyo
Price:
$10/person, does not include book
Category:
Cooking Class [2]
Image:
Store Name:
Arroyo [3]