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December 15, 2019, 11:00am – 1:30pm

Holiday Brunch: Vegan Style!

This brunch will be a gift of experience and genuine connection as we come together and celebrate the season taught by culinary artisan and naturalist, Emily Vogt.

A welcoming appetizer of fresh winter fruit and granola will kick off our brunch, and once we’ve settled in, we’ll make a tofu scramble loaded with winter vegetables, and roasted root vegetables seasoned with aromatic chai spices.

Our delicious brunch will be rounded out with falafel and dipping sauce, a vibrant salad, ginger pear muffins, and a squash tart with a cranberry topping and raspberry jam reduction.

We’ll also have Emily’s renowned Forest Tea to savor and enjoy throughout the class. Sipping Forest Tea feels like a walk in the deep woods… Emily’s blend evokes that spirit with wild-harvested Douglas fir tips, and the delicate woodland character of blackberry and violet leaves.

We’ll learn how to steep Forest Tea and be given a packet to take home to continue this deeper sense of tranquility, using our senses as a portal to the present moment.

Join us for a seasonal brunch class that will refresh and restore on the day — and supply us with a repertoire of seasonal recipes to nourish us body, mind ,and spirit, throughout the wintertime.