SAVE THE DATE! NIMBASH 2023 NAPA VALLEY'S ARTY PARTY WHEN: 05.13.23 | TIME: 5:30 PM - 'til...…
“Palette to Palate: Cooking as Art” with Guest Chef Instructor, Celia Brooks!
Join England-based internationally acclaimed food expert and bestselling vegetarian cookbook writer, Celia Brooks, as she opens her kitchen to Nimbus Arts students in this exclusive master class series!
Formerly the private chef for film director Stanley Kubrick, Celia has been featured on PBS, the Food Network and the BBC. She has written nine cookbooks including the international bestseller, New Vegetarian.
During each live Zoom lesson, Celia will demonstrate how cooking is an art-form by teaching about the different ingredient palettes used to create an artistic masterpiece in the kitchen. The Palette to Palate kit includes fresh ingredients you’ll need to follow along at home!
Sundays, September 27 & October 4, 11
11:00 am – 12:30 pm (Pacific Time)
$75 per single session, includes farm fresh ingredient kit for 2 servings.
OR Bundle & Save…
$210 for the remaining 3-class series, includes 3 farm fresh ingredient kits (each serves 2) and a copy of Celia’s recent cookbook, SuperVeg, celebrating the power and flavor of plants by shining the spotlight on 25 of the most health-giving vegetables on the planet.
Farm fresh ingredient kits support local farmers. If you are from out of town or choose to opt out of the ingredient kit, and would still like to participate in the class, please call Nimbus Arts, 707-963-5278. We will email you the ingredients list and discount the $15 kit value from your single class cost or the $45 kit value from your 3-class series cost.
Those signing up for an individual class session can purchase “SuperVeg” for $27.00 by visiting the Nimbus Arts Shop.
COMPLETED – Part 1: COLOR | Sunday, September 20 | 11:00 am – 12:30 pm | Avocado Gazpacho & Warm Salad of Sweet and Sour Eggplant with Cheese and Pistachios
Part 2: TEXTURE | Sunday, September 27 | 11:00 am – 12:30 pm | Tomato and Feta Grain Roast & Smacked Cucumber Salad
Part 3: FLAVOR | Sunday, October 4 | 11:00 am – 12:30 pm | Hot and Sour Kohlrabi Salad w/ Roasted Tempeh & Pear and Garden Leaf Salad w/ Blue Cheese Dressing
Part 4: COMPOSITION | Sunday, October 11 | 11:00 am – 12:30 pm | Thai Mushroom & Cashew Larb