Event Details

About This Event

• Event Type:Classes
• Max Capacity:8

Introduction to plant-based cuisine with chef Mark Reinfeld  

Kick-start your journey into the vibrant world of plant-based cooking. This three-class series will elevate your confidence and culinary skills in the kitchen, while highlighting creative plant-based entrees, simple soups and side dishes, and guilt-free snacks and desserts.  

Thursdays, June 13, 20 & 27 
at Natural Grocers in Boulder  
4:30–6 p.m.     

$120 per class here or $300 for the series (three classes) on this page | Max: 15 participants (each class) 

These demonstration-style cooking sessions - with tastings! -  will be held in the Natural Grocers’ event space, with tables and chairs. Each attendee receives a folder with recipes, a goodie bag from Natural Grocers, and time at the end of each class to ask questions.  

Getting Started in the Plant-Based Kitchen | Thursday, June 13  

Learn about essential pantry items, kitchen gear and healthy substitutions, while exploring ultra-simple recipes like monk bowls, ultimate salads and superfood smoothies. 

The Main Event - Creating Delectable Plant-Based Meals | Thursday, June 20 

Discover the art of the plant-based entree as well as preparations for simple soups and side dishes with recipes for Creamy Asparagus Soup, Garlicky Greens and Pecan Encrusted Tofu. 

The Snack Manifesto: Healthy Plant-Based Snacks & Desserts | Thursday, June 27

Enter the world of guilt-free indulgence as we explore healthy alternatives that satisfy when the snack attack hits, including dips and spreads and recipes for Chocolate Bonbons, Hemp Energy Balls and Chocolate Chia Pudding. 

Meet our chef: Mark Reinfeld  
Founding chef, Vegan Fusion Institute  

As a plant-based culinary pioneer and educator, Chef Mark boasts over two decades of expertise. With eight acclaimed books, including Vegan Fusion World Cuisine - lauded as the "Best Vegetarian Cookbook in the USA," Mark's passion for teaching others runs deep. His latest books detail the links between health and plant-based diets. Mark offers in-person and virtual culinary trainings, showcasing innovative vegan and raw food cuisine.  

Mark, a member of the Vegan Hall of Fame, is currently Executive Chef for the North American Vegetarian Society's Summerfest and serves major clients, advocating plant-based cuisine for health and the planet. 

Limited scholarship support is available for all classes. To inquire, email gdenucci@bch.org   

• Price: $300.00
• Registration Instructions: If you would like to register but the class is full please email gdenucci@bch.org to be added to the waitlist.