Even though I love my Chik Fil A and various other sources of meat, the fine folks at Le Cordon Bleu College of Culinary Arts have invited me to this vegan-tastic event:
Celebrity Vegan Chef/ America’s Best Vegan Chef/New York Times Best Selling Author Tal Ronnen is doing a two hour workshop for students and techers (and me!) at Le Cordon Bleu College of Culinary Arts (8511 Commodity Circle | Orlando, Fla.) Wednesday, February 3, 2010 3pm-5pm called “How to Prepare and Cook Delicious Plant-Based Foods."
Celebrity Chef Tal Ronnen will train future chefs of Orlando about the benefits of cooking and eating plant-based foods. During the two hour hands-on workshop, Chef Tal will use one of his favorite tools, the Vita-Mix, to turn mother sauces into vegan sauces and prepare three recipes from his new cookbook, the conscious cook; Delicious Meatless Recipes that will Change the Way you Eat (Melcher Media/William Morrow, An Imprint of HarperCollins Publishers). Recipes to be prepared include:
-celery root soup with granny smith applesChef Tal Ronnen is one of the most celebrated vegan chefs working today. In the spring of 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey’s 21-day vegan cleanse. He has since catapulted to fame, catering Ellen DeGeneres and Portia de Rossi’s vegan wedding, Arianna Huffington’s party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate. In October 2009, Chef Tal released his new cookbook, the conscious cook; it is the first full color vegan cookbook to be published in North America. He appeared on “The Oprah Winfrey Show” on October 22, 2009 and made the New York Times Best Seller List. Additionally, epicurious.com and VegNews Magazine named the conscious cook a Top Cookbook in 2009. A graduate of the Natural Gourmet Institute, Chef Tal has worked at the top vegan restaurants in the United States, including Sublime in Fort Lauderdale, Madeleine Bistro in Los Angeles, and Candle 79 in New York City. He also assisted Chrissie Hynde of The Pretenders in opening her restaurant, VegiTerranean in Akron, Ohio, in 2007. Additionally, Chef Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu College campuses nationwide. For more information, visit .
-artichoke ricotta tortellini with saffron cream sauce
-gardein “chick’n” scaloppini with shiitake sake sauce, braised pea shoots, and crispy udon noodle cakes