Food News

Choices Kitchen Hosting Free Cooking Class Featuring Field Roast Grain Meats

If you're clueless in the kitchen, plant-based eating can seem especially intimidating. How do you cook eggplant exactly? What in hell are you supposed to do with shallots? How much is too much oil?

Luckily, there's help. Choices Kitchen and Field Roast Grain Meats have teamed up to offer a free cooking class to curious eaters. Attendees will learn how to make a quick and easy vegan wrap -- an entrée that's sure to please even the pickiest of eaters.

See also: Love & Vegetables Launches Vegan Cooking Classes: First One All About Mangoes

"The purpose of this demonstration is to offer a free cooking class to the community, especially for people who are interested in eating a plant-based diet but are not sure what or how to cook for themselves," says Erica Getz, Choices' marketing operations manager.

Field Roast cofounder Lee Clark will lead the demo. She'll whip up a wrap featuring Field Roast coconut breaded cutlets, avocado, mango, romaine lettuce, and lime mayo.

For those who haven't heard of Field Roast, it's a family-owned company that has exploded in popularity over the past couple of years (thanks in part to a shout out from Ellen). It makes healthful artisan grain meat products -- ideal for herbivores who miss meat or for omnivores looking to cut back on animal products.

Field Roast's roster includes deli slices, sausage links, hand-formed burgers, and coconut cutlets. The coconut cutlets will be available for sale at Choices Kitchen, as will the dish.

"The dish we are cooking up will also be available as a special on our menu for the next month," Getz adds.

The event kicks off at 7:30 p.m. Wednesday, August 27, at Choices Kitchen, 711 NW 27th Ave., Miami. You can check out the details and RSVP here.

Follow Hannah on Twitter @hannahgetshappy.

Follow Short Order on Facebook, Twitter @Short_Order, and Instagram @ShortOrder.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of
Contact: Hannah Sentenac