Back by popular demand! Say hello to spring and get inspired to cook with fresh, seasonal ingredients. Join Revive & Thrive Project for a farm-to-table dinner and cooking class from the comfort of your home. Chef Michael Farrell and Chef Oliver Hale will guide us in preparing a plant-based meal with fresh, local, seasonal ingredients.

What: Sowing Seeds Farm-to-Table Virtual Cooking Class Fundraiser

When: Sunday, April 18, 4:30-6:00pm

Where: Your kitchen! Participants will receive a meal kit of local, whole fresh seasonal ingredients delivered to their doors on Saturday, April 17th. Food will be delivered in a reusable grocery bag. An email will be sent in advance to prepare participants with items needed to have on hand and the link to the virtual cooking class. Participants will also have access to a recording. 

PLANT-BASED MENU* Spring Salad with pickled red onions, asparagus tips, & radishes; Sweet Potato and Black Bean Cakes with Asparagus Gremolata;  Stir-fried Pea Shoots;  Chocolate Beet Cake

*All recipes can be vegan or vegetarian.

All proceeds benefit Revive & Thrive Project's mission to provide free, nutritious, home-delivered meals to people in West Michigan with cancer and other serious illnesses. To purchase tickets or become an event sponsor, visit  https://givebutter.com/sowingseeds2021