February 22 @ 6:30 pm - 8:30 pm
With Chef Kara Garrett
Join other young adult cancer survivors around the table to share a delicious meal and good conversation. We’ll make Brazilian tapioca crepes together and enjoy a Carnival-inspired meal.
Partners/Caregivers are welcome to attend. BYOB.
Menu items will include:
- Demo & Participatory Dish: Sweet Tapioca Crepes with Vegan Condensed “Milk”
- Smoky Squash & Pineapple
- Salada de Palmitos
- Vegan Feijoada
- Warm Quinoa Salad
Our quarterly supper club has a minimum of 6 and a maximum of 16 participants. Please RSVP no later than Sunday, February 17th to confirm attendance.
Partners/Caregivers are welcome to attend. BYOB. When registering, please indicate any guest(s) that will be joining you, and if you have any food restrictions or allergies. This meal will have vegan and gluten-free options.
*Note: Menu subject to changed based on attendee diet restrictions and/or product availability. This is not a hands-on cooking class. Meal will be prepped in advance and enjoyed around the table together; all recipes will be provided. If you are interested in preparing the dishes alongside Chef Kara, please contact us at email@example.com and we will put you in touch with her for scheduling.
About Chef Kara Garrett
Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.
Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.