Amsterdam Workshop 1

We had a wonderful time during the workshop on Saturday. We prepared and enjoyed 16 different dishes, including breakfast, lunch and dinner – with desserts of course! The menu included cooked and raw items. (Our next workshop on Sunday is all raw.) One of the students, Jacolien Pleijzier, told us it was one of the best days of her life. So sweet!

The venue, Restaurant Elements, is awesome. The restaurant is managed and run by students of a University sponsored cooking school. Our new friend Rene Ameling, supervises the students and ensures that all flows smoothly. Tomorrow we will be offering a class to the students on a Vegan menu. This menu will be served at the restaurant for a few weeks as a Vegan Fusion option. On Wednesday, Jennifer and I will be hosting a Meet the Chefs dinner and book signing. Pictures and video to follow!

Jennifer in action

Mark in action

Restaurant Elements

Rene Ameling and Trudy

Polly-Grace preparing Raw Cinnamon Rolls

Raw Cinnamon Rolls awaiting frosting

Jennifer Murray

preparing live flax crackers

Lunch – Raw Sesame Kale Salad, Herbed Flax Crackers with Cashew Cheese, Charlie’s Relief Tuna-free Salad

in the kitchen

Dinner – Raw Pasta Puttanesca, Curried Lemon Rice, Macadamia Tofu with Pesto Creme Sauce, Southwest Asparagus and Corn

Chocolate Ganache Pie with Raspberry Coulis

Mark and Jennifer