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Plant-Based Cooking Class in the Loire Valley

A_turnip_pinzimonio Photo: Baby turnips with colza-oil pinzimonio, La Cucina di Terresa

"Cooking food, sharing it with others is a marvellous celebration of life: the subtle seasonal harmony of color, texture savor echoing a harmony of existence," writes Terresa Murphy, a founder of plant-based cooking school La Cucina di Terresa.  VINGT Paris readers are invited for a 4-day class that will take place in Saint Georges sur Cher in the Loire Valley from Thursday April 8 until Sunday April 11, 2010. The series includes a 5-night stay at the charming Le Moulin du Port Bed and Breakfast on beautifully wooded grounds set along the Cher River, a stone's throw from the famous chateau de Chenonceau. Le Moulin du Port hosts an impressive tuff-stone water wheel, the remaining vestige of an industrious mill built on the spot back in 1883.

Each class will focus on a distinct grain or pulse; those protein-packed seeds and pods that often leave us perplexed. In Le Moulin du Port's generous kitchen overlooking the Cher River, you’ll chop, knead, whip, roll, roast, toast, and along the way stir up creative well-balanced recipes - variations on rustic Italian dishes, as well as my own seasonal creations - that could easily supplant any meat dish on your table. The class is limited to 10 people.

For a detailed schedule visit La Cucina di Terresa website.

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