A festive and turkey-free Thanksgiving at Park+Vine
A vegan Thanksgiving is as simple as a lentil or nut roast, stuffed squash, corn chowder soup, candied yams, cranberry sauce, and pumpkin pie. Get inspiration from local restaurateurs, chefs and food craftspeople for a Thanksgiving meal centered around festive plant-based foods at two events Nov. 11 and 14 at Park + Vine. Actually, Vegan Thanksgiving Love Fest Nov. 11 is SOLD OUT so unless you’re already registered, be sure to sign up for Saturday’s cooking class with Mark Stroud.
Carrots courtesy of cute Nikki Pierson Mayhew
Vegan Thanksgiving Love Fest: 6 to 8 p.m. Nov. 11
Registration is $11 and includes food samples from Chocolats Latour, Five Star Foodies, Lavomatic, Loving Cafe, Lucky John Market, Melt, Myra’s Dionysus, Naturally Yours, Tucker’s Restaurant and World Peace Jubilee. Drinks from Whirly Girl Coffee are separate. Music provided by Kate Haralson and Doug Kreitzer. Proceeds benefit Live Green Planet Eco Garden Project in Over-the-Rhine. This event is SOLD OUT. E-mail info@parkandvine.com or call 513-721-7275 for details.
A Traditional Vegan Thanksgiving with Chef Mark Stroud: 11 a.m. to 1 p.m. Nov. 14
Join Culinary Olympic award-winning chef Mark Stroud for this hands-on cooking class on preparing a wholesome vegan Thanksgiving. Participants will learn what staple ingredients and equipment to have in the kitchen, where to purchase products and how to transform traditional holiday dishes into vegan delights. Registration is $36. RSVP anna@worldpeaceyoga.com before Nov. 12.
