MAY: Raw! Raw! Raw! for America
Wednesday & Friday Cool-inary Kidz Class 10:00-11:30, 1:00-2:30, or 4:00-5:30
PIZZA PARTY!!! Pizza Pizzaz & Banana Split
Thursday Hands-on 9-Month Workshop - 11:00-2:00 or 6:00-9:00
• Grilled Vegetable Burgers
• Barbeque Sauce
• Mannanaise and Sliced Cheese
• Potato Chips
• Chocolate Cookies
• Vanilla Bean Ice Cream
Saturday Evening Dining Club - 7:00 9:00
Juice:
Appetizer:
Soup:
Salad:
Entrée:
Dessert: |
Pink Apple Lemonade
Purple Mountain Potato Chips with Raw Ranch
Corn Chowder and Crispy Shallot Rings
Four Bean Salad
Barbeque Burgers with all the fixin's
Chocolate Fudge Brownies | Sunday Demonstrations with Potluck
4:00-8:00 Mock Salmon Patties, Pickled Cucumbers, Tarter Sauce, Onion Rings, Vegetable Skewers, Raw Ranch Dressing, Fruit Cobbler |
SEPTEMBER: Breakfast and Brunch
Wednesday & Friday Cool-inary Kidz Class 10:00-11:30, 1:00-2:30, or 4:00-5:30
Nut Milk and Loco Cacao Monkey ~ Make Cinnamon Rolls ~ Homework is Krazy Kale
Thursday Hands-on 9-Month Workshop - 11:00-2:00 or 6:00-9:00
• Green Island Smoothie
• Hazelnut Milk
• Cinnamon Rolls
• Autumn Apple Rings
• Coconut Yogurt
• Good Start Granola
Friday Take-out Cuisine - $16.00 each/ makes a pint of yogurt - 11:00-6:00
Cinnamon Rolls, Good Start Granola and Coconut Yogurt
Saturday Evening Dining Club (SPECIAL COSTA RICA FIESTA!) - 7:00 9:00 Smoothie:
Appetizer:
Soup:
Salad:
Entrée:
Dessert: | Coco Cacao Monkey
Mango Sushi
Pineapple Gazpacho
Fresh Organic Greens with Tropical Yellow Pepper Dressing
San Jose Fiesta Slaw, Corn Toritillas w/Guacamole Especiale, and
Espagueti con Chipotle Queso
Chef Pete's Papaya Chili & Coconut Ginger Semi-Freddo with
Cardamom Macadamia Crumble |
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OCTOBER: Raw Essentials (Sprouting, Fermenting, & Culturing)
Wednesday & Friday Cool-inary Kidz Class 10:00-11:30, 1:00-2:30, or 4:00-5:30
Krazy Kale for credit ~ Eat Cinnamon Rolls ~ Make Caramelized Seeds~ Homeworks is Holiday Greens Thursday Hands-on 9-Month Workshop - 11:00-2:00 or 6:00-9:00
• Rejuvelade
• Sauerkraut
• Herb Cheese Spread
• Caper Kale Slaw
• Sprouted Vegetable Sandwich w/Sour Dough Bread
• Nutty Dates
Friday Take-out Cuisine - $16.00 each/makes a pint each - between 11:00-6:00 pick-up
Mother of Raw Sauces: Edenole (Tomato Paste); Vitaloute (Vegetable and Herb Rouxs); Bellamel (White Cheese Sauce); Alivemande (Cheese Spreads); Healandaise (Yellow Cheese Sauce); Mannanaise (Creamy Base)
Saturday Evening Dining Club (TAILGATE PICNIC!) - 7:00 9:00 Juice:
Appetizer:
Soup:
Salad:
Entrée:
Dessert: | Ginger-ale
Barbeque Portobello Wings with Blue Cheese Dressing
Sprouted Lentil Chili with Sweet Corn Bread
Southern Cole Slaw
Roasted Red Pepper Sandwich with Sun-dried Tomato Olive Flat Bread
Apple Crisp with Vanilla Ice-cream |
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***SPECIAL EVENT MONTH w/Peter & Paul***
NOVEMBER: Holiday Trawditions
Wednesday & Friday Cool-inary Kidz Class- $20.00- 10:00-11:30, 1:00-2:30, or 4:00-5:30
Holiday Greens with Caramelized Seeds for credit ~ Eat Caramel Apples ~ Make Snowballs & Candied Walnuts ~ Homework is Watercress Waldorf Salad Thursday Hands-on 9-Month Workshop - $75.00- 11:00-2:00 or 6:00-9:00
• Braised Spinach
• Corn Cakes
• Red Pepper Mashed Potatoes
• Green Beans Almandine
• Pumpkin Dream
• Cashew Cream
Friday Take-out Cuisine - $40.00 per pie - 11:00-6:00
Shepherds Pie and Pumpkin Pie
ENROLL NOW TO ATTEND ONE OR TWO OF THE EVENTS BELOW
Saturday ~ $95.00, Sunday ~ $55.00, Both ~ $150.00
Saturday Raw Elegant Holiday Dining Experience (Chef Peter Cervoni from Florida!)
Prepared with Love by Chef Pete Cervoni and Chef Mandilyn Cantistelle. It is our pleasure to serve you! Two seatings to choose: 5:00-7:00 or 8:00-10:00 ~ $95.00 for Saturday ONE:
TWO:
THREE:
FOUR:
FIVE:
SIX: SEVEN: EIGHT: | Sparkling Cranberry-Apple Cocktail & Corn Crabcake with Saffron Sauce & Chive Oil
Tartlett of Baby Spinach and Boursin Cheese, Sundried Tomato-Caper Relish
Chipotle Butternut Bisque with Almond Farmer's Cheese, and Pumpkin Seed Tuille
Baby Romaine, Pomegranate Vinaigrette, Caramelized Seed Flurry
Marinated Arame and Cucumber Salad
Vegetable Medley: Roasted Cauliflower and Red Pepper; Sauteed Green Beans, Shallots and Oyster Mushrooms; Steamed Carrots with Dill and Currants
Walnut Sage Loaf, White Truffle Mushroom Cream Sauce, Cranberry Compote, Braised Greens
La Dolce Vita times 3 ~ Trio of Desserts: Pumpkin Pecan Petit Four with Caramel Drizzle, Warm Chocolate Tart with Cardamom Cream and Bing Cherry Coulis, White Chocolate-Goji Berry Cheesecake |
Special Guest Sunday Potluck (Chef's Paul Nison and Peter Cervoni from Florida!)
4:00-8:00 ~ $55.00
4:00-5:30 ~ Holiday Hor'derves and Dessert Demonstrations
5:30-6:30 ~ Potluck
6:30-8:00 ~ Paul Nison's Lecture |
Mexican Fiesta!!! DECEMBER: Feliz Navidad...Merry Christmas!
Wednesday & Friday Cool-inary Kidz Class - 10:00-11:30, 1:00-2:30, 4:00-5:30
Watercress Waldorf for credit ~ Eat Fudge ~ Make Corn Tortilla Chips ~ Homework is Guacamole Thursday Hands-on 9-Month Workshop - 11:00-2:00 or 6:00-9:00
• Corn Tortillas
• Fiesta Enchiladas
• Taco Lettuce Wraps
• Live Sour Cream
• Guacamole Salad
• Plantain Flan
Saturday Evening Elegant Six Course Tasting Menu - 5:30-7:00 & 7:30-9:00 Juice:
Appetizer:
Soup:
Salad:
Entrée:
Dessert: | Grapefruit Cherry-Lime Virgin Margarita
Chipotle Party Pepper Popper with Live Sour Cream
Albondigas Soup with Tamale in the Husk
Guacamole Salad
Fiesta Enchiladas and Taco Lettuce Wraps
Key Lime Cheesecake & Peppermint Patties |
Sunday Demonstrations with Tasting ~ $40.00
4:00-6:00 ~ Nutmegg Nog, Sprouted Dry Mix, Raw Pie Crust, Keylime Tartlett, Corn Tortillas, Fiesta Vegetables, Guacomole |
(Taste of India) JANUARY:
Wednesday & Friday Cool-inary Kidz Class 10:00-11:30, 1:00-2:30, or 4:00-5:30
Guacamole for credit ~ Eat Tortilla Chips ~ Make Meatballs ~ Homework is Caesar Salad Thursday Hands-on 9-Month Workshop - 11:00-2:00 or 6:00-9:00
• Indian Curry Powder & Tangy Tamarind Paste
• Dairy-free Yogurt and Cucumber Raita
• Tafta Kofta
• Eggplant Samosas
• Kranji Butternut Pastries
• Gulab Jamun
Saturday Evening Elegant Six Course Tasting Menu - 5:30-7:00 & 7:30-9:00 ONE:
TWO:
THREE:
FOUR:
FIVE:
SIX: | Mango Lassi
Coconut Samosas
Curry Soup with Mint-Cilantro Chutney
Greens with Tamarind Dressing and Onion Chutney
Dahl, Mango Chutney, Zucchini Satay, Chana Masala, Naan, Curry Ginger Rice
Chai Latte with Paramannam and After Dinner Mints |
Sunday India Curry, Chai, & Chutney Demonstrations with Tasting ~ $75.00
4:00-6:00 ~ Green Gram Salad, Curry Ginger Rice with peas, Saag Paneer, Curry Soup, Pistachio Squares, and Chai Latte |
~ RAW ITALY GUEST CHEF WEEK ~
FEBRUARY:
Wednesday & Friday Cool-inary Kidz Class 10:00-11:30, 1:00-2:30, or 4:00-5:30 ~ $25.00
Caesar Salad for credit ~ Eat Spaghetti, Meatballs, & Marinara ~ Make Cut-out Cookies
Thursday Hands-on 9-Month Workshop - 11:00-2:00 or 6:00-9:00 ~ $75.00
• Italian Lemon Vinaigrette
• Pizza Crust
• Marinated Vegetables
• Pizza Sauce
• Farmers Mac Cheese
• Sausage
Saturday Evening Elegant Six Course Tasting Menu - 5:30-7:00 & 7:30-9:00 ~ $75.00
ONE:
TWO:
THREE:
FOUR:
FIVE:
SIX: |
Brushetta
Beetroot Ravioli
Minestone
Caesar Salad with Croutons and Pine Nut Parmeggiano
Lasagna with Sausage and Smoked Tomato Sauce
Chocolate Nutella Cream Torte with Raspberry Coulis |
Sunday Demo Class plus Tasting with Peter Cervoni
4:00-6:00 ~ $75.00
Fettucine with White Truffle Cream Sauce, Zucchini Alla Liguria, Spinach with Garlic and Oil, Spaghetti with Pesto, Lemon Anise Biscotti, Chocolate Truffles |
MARCH: Mazza! Mediterranean
Wednesday & Friday Cool-inary Kidz Class 10:00-11:30, 1:00-2:30, or 4:00-5:30
Chocolate Mousse~ Eat Cut-out Cookies ~ Make Smoothies & Fruit Roll-ups ~ Homework is Raw Ranch Dressing with celery and carrot sticks
Thursday Hands-on 9-Month Workshop - 11:00-2:00 or 6:00-9:00
• Greek Salad with Feta Cheese
• Herb Croutons
• Middle Eastern Marinara
• Humus
• Falafels
• Dolmas
Saturday Evening Dining Club - 7:00 9:00
Juice:
Appetizer:
Soup:
Salad:
Entrée:
Dessert: |
Cool Cucumber Mint
Dolmas
Moroccan Vegetable Stew and Pita Points with Hummus
Greek Salad with Herb Croutons and Feta Cheese
Tantalizing Tabouli & Falafels with Middle Eastern Marinara
Mediterranean Pasteries ~ Baklava, Knafe, Bird's Nest | Sunday Demonstrations with Potluck
4:00-8:00 Greek Olive Salad, Sprouted Syrian Tabouli, Lebanese Kibbi, Morrocan Carrots, Persian Bird's Nest, Turkish Baklava/Baqlawa |
APRIL: Asian Infusion
Wednesday & Friday Cool-inary Kidz Class 10:00-11:30, 1:00-2:30, or 4:00-5:30
Sunny Bunny & Mermaid Food and Fruit Roll-ups ~ Make Pizza Crust
Thursday Hands-on 9-Month Workshop - 11:00-2:00 or 6:00-9:00
• Sunny Bunny Zinger
• Orange Arame Slaw
• Chinese Spring Salad with Ginger Dressing and Seasoned Sunflower Seeds
• Sunflower of the Sea Sushi
• Nori Fish Tails
• Pineapple, Lime, Mango, and Kumquat Sherbet
Saturday Evening Dining Club - 7:00 9:00
Juice:
Appetizer:
Soup:
Salad:
Entrée:
Dessert: |
Sunny Bunny Zinger
Sunflower of the Sea Sushi
Thai Tom Yum Soup and Vegetable Tempura
Orange Arame Slaw, Korean Kim Chi, and Shiitake Chow Mein w/Nori Fish Tails
Vietnamese Spring Rolls with Tahini Ginger Sauce
Pineapple, Lime, Mango, and Kumquat Sherbets | Sunday Demonstrations with Potluck
4:00-8:00 Chinese Shiitake Chow Mein, Vietnamese Spring Rolls, Tahini Ginger Sauce, Korean Kim-Chi, Thai Tom Yum Soup, Sweet-n-Spicy Nori Strips |
Contact Chef Mandy for raw food in Edmond, Oklahoma, and
journey to health with Raw Foods and Living Foods |
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