Summer Foods Cooking Class with Chef Alex Bury

Delight everyone in your family with a Professional Chef's Secrets for Delicious and Cholesterol-free Vegetarian Summer foods

When: 7/9/06 Sunday, 1:00 pm - 3:00 pm
Where: 104 Hilton Way, Pacifica (10 min south of SF). Free parking.
Cost: Adult $20-$30 or Student $10-15

The class, taught by Chef Alex Bury, will feature Basil Pesto, Potato Salad with Leeks, BBQ, and Chocolate Strawberries. Free recipes and samples will be provided.

All labor and profits are being donated to the Pacifica Library to purchase books and other materials for this well-loved public library. Additional donations for our library benefit are gratefully accepted and tax-deductible. Thank you to Pacifica Farmer's Market for donating fresh produce for this event!

You are welcome to print a flyer to share with a friend, or post where allowed.

Registration

Advance registration recommended as space is limited. Walk-ins will be accomodated if space permits.

Register Online* - received by Saturday, July 8th. After this time, please use walk-in registration.

Adult Registration - Sliding Scale $20-$30
Student Registration (under 18) - Sliding Scale $10-$15

*Note: We offer online payment as a courtesy and convenience to you. It costs us approximately 60 cents per $10 to receive your payment online. To insure the full amount of your class registration goes to the Pacifica Library, we would be grateful if you would include an extra amount to cover this fee. This a benefit for our public library.

Register by Mail - received by Monday, July 3rd.

Send name, number of people, payment and email or phone (only used for registration) to Bay Area Vegetarians, POB 371215, Montara, CA 94037. Please include your email address for confirmation of registration.

 

Alex Bury

Alex Bury was trained as a classical chef at the world's premier culinary college, the Culinary Institute of America. 

Her career as a chef was already taking off in the mid-nineties, when she became painfully aware of the plight of animals.  In 2001, she opened the famous “vegan-only” Sparks restaurant in Guerneville, California.  Now she works full-time for PETA, and also teaches the art of healthful cooking at the McDougall Program and Bay Area Vegetarians.  Her column, Heart Smart Cooking: Cooking with Compassion and Good Health, appears in the monthly newsletter for Bay Area Vegetarians.

Standing ovations and enthusiastic acclamations follow her cooking presentations.



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