As part of each workshop series, we include one gourmet dinner-in-the-raw event where participants put down their chopping knives and pick up the dinner ones. Adela Stoulilova created a beautiful, four-course dinner for ten lucky people.
For this workshop, we hosted in a wonderful organic store in the heart of Taipei called “SO Fresh” SOFR3SH 太│平│洋│鮮│活. Hilary, who manages the place, is a visionary. She has hydroponic farms which the line the entire length of one wall. She farms her greens on location and the farms also double up as a design aspect of the place. Beyond this, So Fresh hosts workshops for kids, teaching them about growing vegetables and also cooking them.
As our world develops more, kids become less accustomed to knowing their vegetables, let alone knowing how to cook them. What Hilary has done has created a community of educated kids who not only know their their veggies but also take pride in cooking and eating them!
Adela served a rejuvelac cooler with fresh beet juice and honey, an arugula, pear and blue ‘cheese’ salad, and the main was a selection of raw spaghetti (zucchini, carrot) with 3 delicious sauces – a cheese sauce, pesto sauce and tomato sauce. To top the meal off, participants were served an amazing raw raspberry cheesecake and raw truffles. It was wonderful!
In the second raw food workshop, we focused on raw chocolate paired with raw puer tea. The workshop involved thirteen participants, and was held in a beautiful, austere Chinese tea house in the middle of the city.
Adela Stoulilova combined the raw cacao with goju berries, pumpkin seeds and nuts which were used to create truffle, chocolate bars and filled chocolate.
The coconut oil for this workshop was proudly sponsored by iGzen 愛居人 | iGzen 愛居人. where the oil is available online.
As part of Delicious Taipei’s workshop portfolio, raw food workshops feature prominently. Some folk in Taipei are very curious about raw food and especially about nutrition and health. Delicious Taipei worked with raw food chef and integrative nutritionist from the … Continue reading →