Live Online Events

Join Chef Kirk T Bachmann has he reviews the proper techniques around washing, peeling and cutting vegetables as well as classic approaches to cooking vegetables. Bring your best veggie questions and Chef Kirk will take you on a wild ride!

Join Chef Eric Wynkoop as he continues the discussion on noodles, with an emphasis on non-mainstream styles of this popular food. This segment will feature noodles made from vegetables, fruits, tofu, and devil’s tongue, as well as other starch-based varieties. Bring your best noodle questions and prepare to leave hungry for some delicious noodles!

Bring your best food and nutrition questions for Dr. Scott Stoll as he joins us for an hour of Ask a Doctor!

Big basketball fan? Not a big basketball fan? Either way, come and join Vegan Pastry master Fran Costigan for her very own Sweet 16 desserts. Let your sweet tooth bring you to some March Dessert Madness!

Join Chef Kirk Bachmann as he discusses classical and traditional approaches to sauce-making, including some insight as to how sauces can compliment food. This discussion will review, as a foundation, basic mother sauces such as espagnole (brown stock based), sauce tomat (tomato-based sauce), veloute (light stock based), bechamel (basic white sauce), hollandaise and mayonnaise (emulsified sauces) as well as vinaigrettes (oil-and-vinegar combinations) and vegetable-based sauces. We will also explore the importance of distinctive texture, consistency and seasoning as it relates to fine sauces.

Bring your best food and nutrition questions for Dr. Scott Stoll as he joins us for an hour of Ask a Doctor!

Do you enjoy noodles? Or are you just noodle curious? Join Chef Eric Wynkoop for a discussion on different types of noodles, including wheat, rice, and 'glass' noodles, as well as some ideas on how to incorporate noodles into your menu.

Join Vegan Pastry master Fran Costigan for this Valentines Dessert Extravaganza! Valentines is a great excuse to experiment with new desserts, and of course embrace your inner love of chocolate! Bring your questions, as Fran is excited to help you set the mood.

Join Jane Esselstyn for a lively discussion and conversation about the Benefits of Plant-based Eating Above and Below the Belt. She will share some favorite family recipes, success stories from the field, and tips for using a WFBP lifestyle to improve your sexual health and vitality. Be sure to have questions ready, as you'll have an opportunity to ask them at the event.

Join Chef Kirk Bachmann as he discusses the techniques involved in creating rich, balanced and interesting stocks and their relationship to elegant soups and sauces. Please note that this event will discuss animal products and their consumption as well as some plant-based methods of stock preparation.