Plant-Based Wine and Cheese Party: An Intro to Plant-Based Cooking with Lisa
Plant-Based Wine and Cheese Party: An Intro to Plant-Based Cooking with Lisa
Wednesday January 22nd at 6pm
Sample a variety of different plant-based cheeses, products, mini bites and desserts while engaging in an in depth discussion in a fun and relaxed environment about plant-based cooking. Lisa will offer suggestions and simple switches that can be made to create meals that are plant-based.
More and more people have a plant-based eater in their family or friend group, but they have no idea what to cook for them! Many people are wanting to eat more plant-based foods, but feel overwhelmed and don’t know where to start. This class is a great place to ask for suggestions & help! Lisa will review how she made all the food for the class and all of her tips and tricks. This will include some simple recipes, a list of commonly used pantry items used in plant-based cooking and a “suggestions list” of some excellent Plant Based Chefs and Plant-Based Nutritionists for further support and learning. The class will operate as a general Q&A for the students to gain as much knowledge from Lisa about plant-based cooking as possible.
Plant-based dishes you will be sampling include: Crudite platter, "meat" balls, "chicken" salad, creme brulee, cheesecake, and more!
Please use your email at checkout if you'd like to receive a reminder about this class.
You are reserving a seat in a non-refundable class, please review all of our terms and conditions below.
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Class Terms & Conditions
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Refund Policy
Since we purchase and prepare food based on number of tickets sold, there are no refunds, exchanges or credits given for purchased classes. However you are welcome to transfer your seat to someone else! Please inform us of any changes.
In the rare case that we have to cancel the class due to an emergency or illness with the chef, we will provide you a full refund to the original form of payment.
Age Restrictions
Classes are open to all ages. Children must be 12 years or older to attend class without a parent or guardian. Anyone under the age of 12 must be accompanied by a parent or guardian, both the child and parent/guardian must have a purchased seat.
Most classes will include a wine pairing that will be served only to adults over the age of 19, please be prepared to show ID. There is no discount for minors or those who choose not to have wine, but alternative non-alcoholic beverages will be provided!
Allergen Information
We cannot guarantee the absence of any allergens in our kitchen, on our work spaces or tools.
If you have a severe allergy, please use your judgement if you feel safe to attend. You are welcome to participate, take notes, learn some new skills and take your food home for others to enjoy! Eating food is done at your own discretion.
FAQ
- What if I can't make it? We do not offer refunds, exchanges or credits, but you can transfer your seat to a friend!
- Can I take extra food home? Yes! Bring your own container from home if you think you will have leftovers. We will not provide take-home containers.
- Do I need to bring anything? Most of the time, no! Skills classes may require you to bring your favourite tool and will be noted in the class info. Otherwise, you are not required to bring anything. We will provide all cooking tools, food, recipe and a pen for notes.
- Can I record the class? No. There is no recording permitted during the class, however reference photos can be taken!
Other Terms & Conditions
Photographs and video may be taken in class to be used for promotional content on our social media platforms, newsletters, website, advertisements or other distributions for Vinca's Kitchen, please inform us if you prefer not to be in any photographs or videos.
About the Chef
Lisa is a vegan personal chef based out of Langley. She was vegetarian most of her life and then became plant-based in 2018 and never looked back! That's when her love of cooking became even more ignited and the world opened up to fun and new ways of cooking and baking!
Lisa decided to pursue her passion of plant-based cooking and started a small home-based business as a personal chef back in 2021. Initially she was unable to find a Plant-Based Cooking School (locally) but through dogged research she discovered an on-line cooking school called ROUXBE. Since that discovery, she successfully completed & graduated fromROUXBE's 6 month Plant-Based Certification Course, and also Fran Costigan's Essential Vegan Dessert Course. She also attended Karen McAthy's The Art of Plant-Based Cheese Making, The Happy Pear (Plant-Based Chefs from Ireland) 6 week Happy Gut Course (specializing in low FODMAP cooking) and has also attended classes at the Canadian School of Natural Nutrition in Vancouver.
Lisa's happy place is continual learning, cooking as a personal chef for her clients, creating & testing recipes, studying nutrition, being in nature and supporting others to eat more plants!
You can see samples of her cooking on Instagram @L_wholesome_ kitchen.