Asheville vegan restaurant Plant recently made The Culture Trip’s list of the 10 Best Vegan Restaurants in the USA, joining famed meat-free eateries such as New York City’s Candle 79 and San Francisco’s legendary Millennium. “Far from the big cities of its trendy cousins, Plant in Asheville, NC is rewriting all of the rules. From this small town, big ideas grew to create a restaurant that has visitors coming from near and far,” says The Culture Trip writer Heather Hamblin.
Now Plant chef Jason Sellers is set to share some vegan cooking secrets with home chefs through a series of classes to be offered on Saturdays in April. Here is a press release from Plant with details:
Asheville, NC The Culture Trip named Plant one of the top 10 vegan restaurants in the country and it’s not the only national publication to recognize Plant’s fabulousness. Just in the last couple of years, Food & Wine, Men’s Journal, Departures, Travel and Leisure, and Happy Cow named Plant as one of the top veg restaurants in the country.
In response to demand, Plant will now offer cooking classes. The first group of classes will feature Risotto and Wild Foods. This demonstration will focus on the technique and tradition of risotto with a look at preparing some of the ephemeral spring foods that are harvested only for a short while. These delicate wild edibles will be paired with creamy Italian-style rice while the simplest and most flavorful preparations for both will be examined.
Who: Plant’s award-wining chef Jason Sellers
What: Cooking demonstration and instruction, recipes, lunch (what was prepared), and a glass of wine or house non-alcoholic drink
When: Saturdays in April 11:00 am – 1:00 pmWhere: Plant, 165 Merrimon Avenue, Asheville, NC
Cost: $60 per class
Additional classes will most definitely happen in the future and will be announced via Plant’s facebook page and e-newsletter.
For more information:
Jason Sellers
Plant Restaurant
165 Merrimon Ave.
Asheville, NC 28801
828-258-5800
Re my inquiry, just noticed a 2015 date…my bad
I look forward to eating with you soon. Never had the pleasure. Barbara Hearn