Around The World Pop-Up Dinner

Join Chef Mya Zeronis for an evening of fun, workshops and – best of all – a four-course dinner! With a background in global-inspired contemporary American cuisine, she modernizes and localizes staples from places as diverse as Memphis, Vietnam, Spain and India, utilizing locally-produced organic, non-GMO ingredients.

Classes include:
Creative Juices: Guests get to play with a commercial-grade juicer to make raw veggie/ fruit juice blends and share with others.
Pickling Shouldn’t Be a Pickle: With Chef Mya’s instructions, pickle crunchy, raw vegetables, ginger, jalapeno and garlic in apple cider vinegar brine. Each guest will take home a pint jar of pretty pickles.
That’s How She Rolls: Make your own fresh vegetable summer rolls the way she demonstrates. Enjoy with her artisan dipping sauce.The exciting menu, which is vegan, paleo, diabetic and allergen friendly (with a non-vegan option for entrée), includes raw foods and macrobiotic items. No alcohol, dairy, egg, gluten, refined sugar or corn syrup:

Summer Soup (chilled, of course): Watermelon & Roasted Multi-Color Tomato Gazpacho
Choice of Entrée: Dry Rubbed Slow-Smoked Tofu or Duck Leg (with apple cider-date BBQ sauce);
Grilled corn on the cob with coconut butter and sea salt;
Asian-style kale-cabbage slaw;
Naturally Sweet Vegan Falooda for dessert.

Guests 21 or older may BYOB. Seats are limited. Cost is $35/ person if reserved by June 14th and $45 if reserved by June 28th. Last day to reserve a seat is July 26th at the full price of $55. Must reserve your spot via website at http://ZestWishes.CO (look under EVENTS tab).