Bita,
The following is what it says in both the paper and online
catalog :
" # 47 Summertime Macrobiotic Desserts
partial participation; knife provided or bring your own
Tame your sweet tooth naturally as you indulge in these luscious macrobiotic desserts. Experience decadence without the sugar rush associated with conventional pastries. Learn how to make ingredient substitutions for eggs, dairy, gelatin, sugar and white flour. Instructor Bita Hunt will even show you how to make a dairy-free whipped topping. You'll leave with the know-how to give all your favorite dessert recipes a macro makeover. Key Lime Pie with Tofu "Meringue"; Lemon Kanten Parfait with Crunchy Almond Cream and Blueberries; Raspberry Amazake Sorbet; and Coconut Blanc Mange with Strawberry Coulis.
1 Thursday, June 23, 6:30 - 10:00 p.m.
Instructor:
Bita Hunt
Fee: $80; Two People: $150"
Bita, ask Judy Shapiro who she talked to in person last Tuesday night.
That person who came buy to pick up a book, found out that
Sandor Ellix Katz, author of
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods was giving a class #43
Fundamentals of Fermenting Food and introduced h__self.
Have a enjoyable and tasty class!
Thank you, very much.
_||_
Bruce Paine