Meatless Monday – Meets Italy

Looking for a meatless dinner idea can be a challenge for some,  truth is there are many delicious and satisfying foods out there! Join us in this hands on class for a Meatless Monday meal where Chef Hend Yahya will show how to make eggplant rollatini, a thinly sliced eggplant, that is rolled and stuffed with yams and cheese. You will also make a beautiful spring inspired soup with bright green asparagus and aromatic fennel, the combination is a winner.

For dessert you will make a gelatine-free, creamy panna cotta topped with a decedent caramel sauce. We promise that you don’t have to be vegetarian to enjoy this flavorful meal.

Menu:

  • Pureed Asparagus, Fennel Soup, with Fennel Fonds and Asparagus tips
  • Grilled Eggplant Rollatini, with Yams and Mozzarella Cheese topped with a seasoned Tomato Sauce, fresh Basil
  • Creamy Panna Cotta with a decedent Caramel Sauce
Chef Hend Yahya is a culinary trained professional and graduate. She has trained and worked in various kitchens under Michelin Star chefs as well as high end catering companies. Her love and respect for regional and international cuisines has brought her to work in celebrated food cities such as Paris, Washington DC, Los Angeles, Portland, Honolulu and now Seattle. Years ago, she discovered her passion to teach others how to cook and has since made the switch from working behind the scenes in kitchens, to showcasing in front of students. She brings patience, attention and skill to every class in the hopes that every student will be inspired to cook at home and try something new. Her “storytelling through food is her favorite way of engaging with people, forming connections and understandings.”