2-Day Vegan Holiday Feast Workshop

August 13, 2010 at 8:49 am 1 comment

Learn to create a vegan holiday feast that will wow the most omnivorous of your friends and family. This hands-on two day workshop will focus on both cooked and raw vegan recipes that will empower you show off your culinary abilities this holiday season.

Portland, Oregon – October 23rd & 24th

Boulder, Colorado – November 6th & 7th

Frankfort, Michigan (near Traverse City) – November 13th & 14th

Los Angeles, California – December 4th & 5th

Noon – 5:00PM

Our stellar menu includes a selection of both cooked and raw food vegan cuisine
Day One
Herbed Polenta Triangles
Raw Carrot Brazil Nut Soup
Pecan Crusted Tofu with Golden Gravy
Wild Rice Pilaf
Organic Mixed Greens with Hazelnut Vinaigrette
Chocolate Fondue
Raw Holiday Elixir
Day Two
Raw Nachos
Roasted Squash Soup
Holiday Pate Stuffed Portobello Mushrooms with Cranberry Relish
Asparagus Hollandaise
Raw Pecan Pie
Holiday Nog

Cost: $285/student

Includes: Daily gourmet feasts and Vegan Fusion Cuisine recipe handout

To register and for more information please email info@veganfusion.com

These workshops are taught by Mark Reinfeld, co-author of four cookbooks and the founding chef of the Blossoming Lotus Restaurant. He is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”. He has offered chef trainings across the country to clients that include Google, Credit Suisse First Boston, The Peninsula Spa, Aspen’s Explore Bistro, Malibu’s Pacific Coast Green’s, and more. To learn more about the healing quality of foods, Mark received a Masters Degree in Holistic Nutrition from The Clayton School of Natural Healing.

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“Mark has created a great 2-day workshop that is great for vegans and non-vegans alike. My mother and I traveled to Colorado from Portland and it was worth every penny! Thanks Mark!” Theresa Heim-Stohler, 2-day workshop participant

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“Three days goes by way too fast! I am truly inspired and motivated to delve into recipes i did not previously consider. My new motto after this workshop is NO FEAR. This was an amazing and unforgettable opportunity that I plan to never forget (at least until my mind fades).”  – Jo Tozzi, 3-day workshop participant

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“Having been a professional chef on luxury yachts for the last eight years, I felt pretty comfortable preparing food for most cuisines and dietary restrictions, and thought this would be a fun way to get a few more recipes under my belt. This class was so much more, with a cloud sized dollop of inspiration on top! I learned so many helpful techniques and flavor combinations that I have already started creating recipes and writing my own vegan cookbook. I can not say enough about Mark’s kind and thorough teaching or my awesome classmates. Learning, laughing, eating, cooking, coming together and sharing – I’m tempted to do the class again, just for kicks!” – Nicole Poirier, Seattle Vegan Fusion Cuisine intensive student

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“This has been such a transforming experience. The knowledge that I have gained and the people that I was able to share this time with – it has been such a blessing. It is truly amazing, the power of ten days. I feel excited. I feel inspired. I feel ALIVE. Thank you!” – Kelly Hollins, Seattle Vegan Fusion Cuisine intensive student

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“Taking this class brings each recipe and chapter of Mark’s books alive and you are able to learn first hand all the details and special tricks to make each dish special. This is a truly unique opportunity to learn from a master chef the reason why The 30-Minute Vegan made the Amazon top 100 selling book list. Mark is precise, clear and calm in showing us the way of making absolutely extraordinary vegan meals. Every day is spent in a fun and engaging learning environment. Mahalo Mark!” – Dave Niekerk, Seattle Vegan Fusion Cuisine intensive student

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“I cannot put a value on this training. It has and will touch and change every part of my life for the better. I have learned skills I can use cooking for my family of six or in a work environment. I have developed ideas for business and enriched my love of humanity, the environment and myself!” – Lisa Ward, Kaua’i Vegan Fusion Cuisine Intensive student

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“The workshop is not only great for experienced vegans and vegetarians, but also for anybody who is just interested in healthy living. Even as a non-vegetarian, I learned so many incredible recipes that I can’t wait to try!” – Aki Morita, Kaua’i Vegan Fusion Cuisine Intensive student

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“I’ve been vegan for many years. This chef intensive has given me the confidence and hands-on experience to support my healthy lifestyle and the health of my clients. My awareness and understanding of vegan food preparation and presentation make this training a big success for me. I highly recommend it.” – Rivers Cynthia Blake, Kaua’i Vegan Fusion Cuisine Intensive student

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“The Vegan Fusion training has provided the opportunity for me to better my health, the health of the environment, and to develop potential business opportunities. The course was so packed full of information, it’s given me a holistic base of training from which to approach food preparation. Mark is very friendly and focused on extending his knowledge to his students. The ability to interact with him and ask specific questions that I had was invaluable to my overall understanding of cooking. I feel this course was a great investment in my quality of life for generations to come! “- Kristin ten Broeck, Kaua’i Vegan Fusion Cuisine Intensive student

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“I was introduced to vegan dishes with new and exciting flavors. I am happy to say that my cooking abilities have gone up greatly, inspiring me to cook better and healthier food for my family and friends.” – Kellie Pleas, Kaua’i Vegan Fusion Cuisine Intensive student

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“I have never had a bland meal since I attended the training!! I am now willing to experiment and take risks in my own cooking ideas showing me that I have gained a lot of cooking confidence. I am also experiencing a true shift in health as I work closely with the new techniques and recipes . My family has now committed to eating vegetarian at least five times a week and we are now drinking one green smoothie a day. I notice that when we eat out I am also choosing vegetarian food as it is just becoming what my body wants. This is just the beginning of a long and beautiful relationship with vegan foods and flavor-filled cooking.” – Victoria Markham, Kaua’i Vegan Fusion Cuisine Intensive student

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“Thank you so much for such an awesome, transformational, enriching, class! All the info is really beginning to set in and I am having so much fun with food and the kitchen! I wanted to let you know how much I enjoyed and appreciated the course! The world of food and cooking has a whole new set of glasses to look through….I get the biggest joy out of creating something yummy and sharing it with my family. Walking into the health food store is a totally different, amazing experience full of ideas, fun, and inspiration. The course runs much deeper than on the surface, and will be enriching loved ones and myself for a lifetime and more! Mahalo Nui Loa for spreading your love and passion of Vegan Cuisine” – Fawne Frailey, Kaua’i Vegan Fusion Cuisine Intensive student

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Entry filed under: Uncategorized.

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1 Comment Add your own

  • 1. Beccy  |  October 25, 2010 at 1:13 am

    I just finished this course in Portland and highly recommend it. It was a wonderful and inspiring experience prepping and eating vegan food. The recipes and tips were all terrific. Thank you Mark for putting these workshops on.

    Reply

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