The Meatless Monday campaign was launched in 2003 as a way to raise awareness about the health and environmental reasons for cutting back on meat consumption. Mario Batali joined the cause and even celebrated his 51st birthday with a meatless meal!
Celebrate Meatless Monday in the kitchen with Eataly’s Vegetable Butcher Alicia Walter and Le Verdure Chef Kiah Lotus, as we focus on a specific region of Italy: Umbria. We'll demonstrate four Umbrian recipes to bring vegetables to the center of your plate. Come and learn how fava beans, chard, lentils, truffles, corn, and other favorite edible plants have always been at the heart of healthy, tasty dishes in the Umbrian kitchen. We'll finish the class with a vegetable-inspired dessert to boot!
Dishes will be paired with complementary wines. You'll leave class with a full belly and an expanded vegetable-centric repertoire.
Schiacciata with black truffle puree
Scafata (Stew with fresh favas, chard and tomatoes)
Impastoiana (Polenta with Lenticchie di Castelluccio)
Tisichelle (Fennel-scented cookies)
Rosso di Montefalco
Lungarotti Trebbiano "Dulcis" 2006
Alicia Walter splits her time as The Vegetable Butcher at Eataly and the Sous Chef of La Scuola. She has been called a vegetable expert, a walking encyclopedia and just plain obsessed. Ali has expanded her vegetable vocabulary while cooking in professional kitchens, working on a biodynamic farm and attending lectures all over the world. She has prepared delicious vegetable dishes live more than a dozen times on FOX and CBS, once worked in an artisanal tomato cannery and holds a certificate in Advanced Food Policy and Sustainability from the University of Gastronomic Sciences in Bra, Italy.
** Class duration is approximate and may vary by 10-15 minutes. Menu and wines are subject to slight change.