A new vegetarian workshop series with Academy of Culinary Arts alumna Chef Christina Martin, who has worked in Philadelphia restaurants including Blackfish and Vedge, begins Sept. 17 at the Mays Landing Campus, 5100 Black Horse Pike.
Introduction to Plant-based Cooking will cover the basics on how to get organized in the kitchen, stocking a plant-based kitchen and shopping strategies, 10 a.m.-1 p.m., Saturday, Sept. 17.
Fall Farmers Market in New Jersey explores recipes using cauliflower, winter greens and squashes from local farmers markets to create nourishing, plant-based dishes, 10 a.m.-1 p.m., Saturday, Oct. 1.
During Plant-based Kitchen Staples, learn about plant-based alternatives to common foods like stocks, dairy and proteins, 10 a.m.-1 p.m., Saturday, Oct. 15.
Plant-based desserts explores creating desserts without dairy that are nutritious and delicious, 10 a.m.-1 p.m., Saturday, Nov. 19.
Plant-based Thanksgiving teaches how to create traditional dishes using plant-based ingredients, 10 a.m.-1 p.m., Saturday, Nov. 5.
Seven Greens Plant-based puts a twist on the traditional seven fishes dinner using seven unique greens dishes, 10 a.m.-1 p.m., Saturday, Dec. 3.
Each workshop is $65 and will be held in Kitchen 1 of the Academy of Culinary Arts. Participants must wear closed-toe, kitchen-safe shoes and bring a chef’s knife, if possible.
To register or for more information, call (609) 343-5655 or visit www.atlantic.edu/ce.