- This event has passed.
February 17 @ 6:00 pm - 7:00 pm
This program has been canceled due to low registration. Please check back for future Supper Club sessions.
with Chef Kara Garrett
Let’s kick-off Mardi Gras season together with a festive virtual gathering celebrating New Orleans! Join Chef Kara in preparing a Cajun-Style Vegan Red Beans & Rice, a super fast King Cake for 1, and Hurricane Mocktails.
Chef Kara will walk you through the cooking process, provide helpful tips, and troubleshoot any problems. This is an interactive class and you are welcome to simply watch for new ideas, or to choose which of the items you would like to prepare along with Chef Kara. Both dishes are vegan and gluten-free (if using gluten-free flour blend for cake).
Bring your favorite beverage and watch for new ideas, or prepare the items alongside Chef Kara.
Note: If you plan to cook-along, please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.
Cajun-Style Vegan Red Beans and Rice
5-Minute King Cake
Non-Alcoholic Hurricane Punch
- Extra virgin olive oil
- 1 small yellow onion
- 1 bell pepper (any color)
- 2 stalks celery
- 2 cloves garlic
- 1 can red kidney beans
- 1 cup brown basmati rice
- 4 cups vegetable broth (or water)
- 1 bunch scallions/green onions
- Spices: smoked paprika, bay leaf, oregano, thyme, cayenne pepper, sea salt, black pepper (or substitute all with cajun seasoning)
1/4 cup flour (any flour works, I like whole wheat flour)
Coconut Oil or Applesauce (1 tablespoon)
1/4 cup milk (any milk works, I like oat milk)
- Coconut sugar (or other dry sugar)
You will need green/yellow/purple colored sugar crystals if you want a traditional king cake look (optional)
- Passion Fruit Juice
- Pineapple Juice
- Orange Juice
- Club Soda or Seltzer Water
- 1 Lime
- Maraschino Cherries (optional garnish)
- Rum (optional)
Mug or Ramekin
Measuring Cup and Measuring Spoons
Large saucepan or Dutch oven
Wooden spoon or spatula
The YACS Supper Club* provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free.
*Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.
About Chef Kara Garret
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.