In this cooking class, renowned vegetarian chef, Emily Vogt will be teaching us how to make delicious — and hyper-local — vegetarian food from here on Vashon Island.

Sustainability from farm to fork promotes eating and living well. The demand is growing for food that is organic, sustainable, fair trade, GMO-free, humane, and healthy.

We’ll start with an easy cucumber appetizer, and then we’ll learn how to create a tableau of vegetarian dishes that are synced with time and place: an Indian spiced carrot soup with ginger, braised red cabbage, beets in mustard vinaigrette, and a Greek salad.

All around the world, the movement for healthy food is growing; people are choosing to support their local farmer’s markets, and are getting back into gardening.

If you believe in taking responsibility for your health, if you believe there is an important link between the quality of the food you eat and the quality of your life, you are part of this movement — we're so looking forward to having you join us.