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Vegan “Biotic” Fondue Class and Tasting, with Sarah McCarthy
June 5 @ 7:30 pm - 9:00 pm
In this class we will make a dairy-free, vegan alternative to delicious cheese fondue utilizing fermented foods as ingredients! Fondue is an age-old, traditional dish from Switzerland that was created to make it through through cold, snowy winters. While the traditional recipe often uses alpine cheeses such as Gruyere and Emmental, we will be using potatoes, rice, cashews, and a variety of other “cheesy” flavorings to create a similarly rich and creamy pot of melted vegan cheese.
We will do an in-class demo together and enjoy the fondue with an assortment of dipping items at the end of the class!
Sarah McCarthy is a recent graduate of Bowdoin College and a future food scientist. She has a background in biology, plant science and sustainability, is a passionate home cook, and loves to take plant-based cooking to the “next level” through scientific experimentation. She hopes to work in the plant-based food science world and bring healthy, sustainable vegan meats and cheeses to a greater number and diversity of people.