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Event Details

In this hands-on class, we'll be making vegan and pork ramen broth, soft, jammy eggs, quick pickles veggies and dumplings from scratch. With a few key techniques and secret ingredients, you'll learn how a little prep work leads to a quick homemade meal that everyone loves in minutes.


About the instructor:

Breana Lai Killeen is the former Test Kitchen Manager for EatingWell Magazine and now a freelance food writer and recipe developer at Vermont Culinary Creative. She is also the owner of Killeen Crossroads Farm in Shelburne with her husband Kieran where they raise poultry, eggs, beef, and Asian vegetables. The first foods Breana learned to make are dumplings and ramen, two dishes she still makes at least 2 times a week.


Our facility is BYOB.

Class has a maximum of 12 students and a minimum of 6. Classes may be cancelled 4 days ahead of time if minimum is not met. Tickets are refundable up to 7 days before the event.

If interested in a scholarship, please contact us at [email protected] or (802) 434-3445.

Venue Information

Richmond Community Kitchen
13 Jolina Ct
Richmond, VT 05477

Organizer Information

Richmond Community Kitchen


13 Jolina Ct
PO Box 333
Richmond, VT 05477
(802) 434-3445

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Customer Service
Phone:
(802) 434-3445
Email:
[email protected]