Monday, November 12, 2012

Hackett House Class and Food and Flourish Column all in one week!

November is proving to be a very exciting month in my food world. After winding down from October's Vegan MoFo, it is time to dive right in to the Holiday Season and other fun food events.

The November issue of Food and Flourish is out. Go to page 22 to view my column The Vegan Life for some holiday dinner suggestions.
Food & Flourish - November 2012

I was invited back to the Hackett House in Tempe to host a Dinner Party/Cooking Class that took place on November 8th. The Fall Harvest Menu featured local pesticide free fall produce from Horny Toad Farms. It was a fun filled evening. Family and friends all pitched in to make the food and the evening a great success. We were treated to a vegan wine chat by Fred. I may be a little biased, but I really thought he was charming, approachable and informative. Sadly, I was cooking when he did his second presentation and didn't get video. Click here to see his chat.

We started the evening with East Meets Southwest Tamale Eggrolls. They were served with a Sweet, Sour and Spicy Dipping Sauce.

The second course featured Pumpkin Sage Bisque with Spiced Pecans and a Sage Oil Drizzle. Just look at that Horny Toad Farms emerald colored kale! 

We had one couple that came all the way from IL and were kind enough to send this photo of the entree!!

The evening closed with a Dessert-ini featuring home-made cinnamon ice cream, apple compote, warm salted caramel sauce and chocolate walnut biscotti. It was decadent. 

I can't even begin to tell you how incredible the Hackett House volunteers are! I thank them from the bottom of my heart for making this such a wonderful event for all of the guests!

The spring class is tentatively scheduled for April 9th. So mark your calendar!


  1. What an amazing meal, I swear you keep getting more and more talented. Those tamale eggrolls look incredible!

  2. Thanks Maggie! I love putting on the classes. I don't have another one scheduled until April, so I am going to get focused on the cook book again.

  3. I need to attend the spring Class. The menu rocked and also the dishes look great, well presented

    Corporate events

  4. Thank you so much! We have such a great time coming up with the menu and spending a fun time with all of the guests. Unless something changes with the Hackett House schedule, the next class will be held on 4/9/13.