Wrap up a beautiful appetizer, a quick lunch or dinner.
The joy of food is sharing, both in the preparation and tasting. Wraps are the great way to get creative with friends and family. We’ll show you how to transform mere ingredients into healthy, delectable bundles of flavor ... and have fun doing it! Master the art of the French crepe, how to handle those sticky rice paper rolls, and find alternatives to the traditional burrito or wheat wrap.
We’ll explore the endless combinations of fillings and dipping sauces to wrap up an appetizer, quick lunch or a complete meal. Get ready to wrap ‘n roll!
Sample Menu (subject to change):
YALANCHI – Armenian spiced rice filling wrapped in cured grape leaf
SUMMER ROLL – Two kinds of rice, tofu, veggies, avocado with peanut dipping sauce
GLUTEN-FREE CREPES – Mushroom trilogy with sherry cream
SWEET WONTONS – Filled with cream cheese or cashew cream with citrus or apricot marmalade sauce
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Value $450 for a six-person class
(ask us about cost and options for larger groups)
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YOUR SEASON-ING CHEFS (featured in March/April 2020 issue of Valley of the Moon magazine):
TERI ADOLFO is a certified Ayurveda practitioner, an East Asian nutrition and cooking instructor, acupuncture and massage practitioner. She specializes in digestive disorders, herbal medicine and women’s issues.
KARA ADANALIAN is an accomplished contest cook, winning numerous regional and national cooking contests, holding the title of “America’s Best Home Cook” awarded by Fine Cooking magazine and Sur La Table.
Thank you for your support!