San Francisco, California
London, United Kingdom
Come enjoy a healthy plant-based gourmet gluten-free meal prepared by Chef Lisa Books-Williams, the reigning Vegan Iron Chef (San Francisco 2013) in a beautiful setting!
Chef Lisa's 2nd Vegan Supper Club Extravaganza Menu:
~Spinach Mushroom Pate (Served a top Gluten-Free Croistini and with Crudites)
~Vegan Deviled "Egg" Cups with Tempeh "Bacon" and Chives
~Tomato Avocado Tartare served with Corn Pepper Hemp Chips (Raw)
~Chilled Cucumber Soup Shooter (Raw)
~Orange Fennel Salad with Date Vinaigrette (Raw)
~Stuffed Poblano Peppers served with Sauted Swiss Chard and Roasted Red Pepper Tomato Sauce
~Strawberry Lavender Gluten-Free Shortcake with Vanilla Bean Ice Dream
~Lemon Mint Spritzer (served with Amuse Bouches)
~Holy Basil Tea lightly sweetened with Jerusalem Artichoke Syrup (served with dinner)
NOTE: Meal is 100% vegan, organic and gluten-free. Seating is limited to 22 persons and will fill up quickly. There will be indoor seating and outdoor seating (under awnings) by the pool and waterfall.
NOTE: You are welcome to BYOB but must drink responsibly.
When & Where
Chef Lisa Books-Williams
Chef Lisa Books-Williams has been sharing the joy of plant-based eating with the SF Bay Area for the past eleven years. Lisa has released more than 100 lbs and regained her vitality through healthy eating. She won Vegan Iron Chef (San Francisco, 2013), is an award-winning raw food chef (Best of Raw NYC 2010) and a certified Green Chef Instructor. Lisa is a popular presenter, contributor, consultant, chef and educator and is a featured chef/presenter on eHow. She personal chefs, teaches 1:1 and small groups privately and caters. She plans to release her first cook and un-cook book in 2016. Lisa co-developed the Plant-Based Diet program for Kaiser Permanente and currently teaches plant-based cooking and Food Preparation class to patients and employees at dozens of Kaiser campuses throughout Northern California. Lisa created and facilitates Corporate Plant-Based Team Building Workshops and has taught patients and staff at the VA Livermore, VA Menlo Park, Herrick and Laguna Honda Hospitals how to prepare health promoting vegan foods. Additionally, as a nationally Certified Therapeutic Recreation Specialist, she consults at Care Facilities throughout the Bay Area and brings therapeutic vegan cooking classes and raw/"live" food preparation classes to persons with disabilities in institutionalized care. Contact Lisa at Lisa@ThriveHolistic.com or ChefLisaVeg.com