2021-2022: Sushi 

Join Chef Leslie for a sushi making experience!  Sashimi, nigiri, rolls, & carpaccio will all be demonstrated using a wide variety of vegetables along with a selection of premium fish.  For fun, you'll even get to sample the creative & yummy dessert "Banana Sushi".

Classes are scheduled by request, with cost depending upon price of fish & number of students attending.   Participants are asked to bring a cutting board & sharp knife for a few minutes of veggie prep at the start of class. Then sit back, watch Leslie roll, & enjoy the delicious results!

Check out the Gallery  webpage for more pics.

2021-2022:  Summer Supper --  No Cooking Required

The heat got you beat? Learn how to make five dishes that don't make use of an oven or stove! We'll go from appetizers through desserts with a healthy, satisfying, and colorful menu that is perfect for lunch, brunch, picnics, and light dinners. These flavorful dishes also happen to be vegan & gluten-free, with no refined sugar.

* Cashew Chive "Cream" Cheese

* Gazpacho

* Raw Walnut Tacos

* "Banana Sushi"

June 9, 2016

Join Chefs Leslie & Sally for a fabulous four-course gourmet meal in Leslie's kitchen from 6-8:30pm. Each course will be demonstrated in front of you so that you can easily reproduce at home, recipes included. The increasingly popular techniques of using a spiralizer and sous vide machine will be highlighted. All dishes are gluten-free & dairy-free, using the best of local produce.

* Easy Almond "Feta" Cheese & Cashew Chive "Cream" Cheese

* Rainbow Ribbon Spiralized Salad

* "Modernist" Salmon, Broccolini, & Carrots Sous Vide

* Deconstructed Lemon Tart with Coconut Milk Meyer Lemon Curd

* Aztec Dark Chocolate Bark  

December 6, 2015

I will be teaching "Holiday Desserts: Beyond Chocolate" at the Kitchen in the SB Public Market from 2-3:15pm. You will sample & receive recipes for these three luscious treats using fruits, nuts, and/or seeds, while avoiding gluten, dairy, & processed sugar.

* Stovetop Apple Pie

* Sesame Tahini Cookies

* Pumpkin Cranberry Upside-down Cake

This class is sponsored by the Market, & advance registration is required by calling 805-770-7702 or visiting the Info Center at the Market. Tickets are $20, & attendees receive 15% off any purchases at Forager's Pantry after class that day.

November 8, 2015

I will be teaching "Chocoholics Party Desserts" at the Kitchen in the SB Public Market from 2-3:15pm. You will sample & receive recipes for these three low-guilt but heavenly dark chocolate treats that avoid gluten, dairy, & processed sugar:

* Flourless Chocolate Walnut Torte

* Festive Chocolate Almond Butter Cups

* Chocolate Coconut Macadamia Nut Clusters

This class is sponsored by the Market, & advance registration is required by calling 805-770-7702 or visiting the Info Center at the Market. Tickets are $20, & attendees receive 15% off any purchases at Forager's Pantry after

class that day.

October 11, 2015

I will be teaching "Exceptional Eggplant" at the Kitchen in the SB Public Market from 2-3pm. You will sample & receive recipes for these three flavorful preparations, each using fresh local ingredients in honor of epicure.sb & October Eat Local Month:

* Baba Ganoush

* Braised Eggplant with Onion and Tomato

* Dukkah-Roasted Eggplant with Sweet Peppers and Chickpeas

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free and dairy-free.

September 10, 2015

I will be teaching "Fruit Every Which Way" at the Kitchen in the SB Public Market from 6-7pm. You will sample and receive recipes for these three fruit-based dishes that highlight various methods of preparing and serving fruit, all with minimal cooking:

* Grilled Stone Fruits

* Chilled Strawberry Soup

* Watermelon Salsa over Salmon

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free and dairy-free.

August 9, 2015

I will be teaching "Savory & Sweet Summer Soups" at The Kitchen in the SB Public Market from 2-3pm. You will sample and receive recipes for these three colorful dishes that together satisfy as an appetizer, main course, and dessert:

* Gazpacho!

* Creamy Zucchini & Basil Soup with Cannellini Beans

* Chilled Cantaloupe Soup

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free & dairy-free.

July 12, 2015

I will be teaching "Sensational Summer Salads: No Lettuce Required" at The Kitchen in the SB Public Market from 2-3pm. You will sample and receive recipes for these three flavorful, healthy, and satisfying dishes:

* Smoked Trout, Fennel, & Radish Salad

* Mango, Avocado, & Black Bean Salad

* Greek Watermelon Salad

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free & (with one exception) dairy-free.

June 7, 2015

I will be teaching "Ceviche 3 Ways: Fish & Beyond" at The Kitchen in the SB Public Market from 2-3pm. You will sample and receive recipes for these three unique dishes:

* Halibut & Mango Ceviche

* Raw Cauliflower Ceviche

* Tomato & Nectarine Ceviche

These classes are offered via il Fustino, the fine oil and vinegar purveyor with a shop in the Market. You must pre-register for this class and can do so here. Recipes are gluten-free & dairy-free.

May 17, 2015

I will be making Chocolate Almond Date Balls for the fundraiser Gracie's Garden Tour at the Almenara Estate in Santa Barbara, from 1-4pm. I will demonstrate how to make these delicious raw treats in just a few minutes in the food processor. Main ingredients are almonds, dates, and unsweetened cocoa powder, yum! You must buy a ticket in advance to this event and can do so here.