As we navigate life with the pandemic, it is more important now than ever to share good news about plant-based nutrition.  Dr. T. Colin Campbell’s recent OpEd in the Albany Times Union (Viewpoint: Better diet would fortify us against next virus). 


Karen Gros offers Cooking Classes in her Provençal-style home in Eureka Springs, Arkansas
and at concept restaurant Billie’s Grocery in Kansas City.

. . . 

2021 update:  Limited-seating IN PERSON classes and LIVE ZOOM ONLINE classes are being offered. 

IN PERSON classes will be limited to 6 attendees in Eureka Springs and 10 attendees in Kansas City;
seating will be spaced to optimize social distancing.  Please arrive wearing your mask.

For IN PERSON Hands-On classes: gloves, apron + dishtowel will be provided.  For those with long locks, please wear a hair tie. 

For LIVE ZOOM ONLINE class, you’ll be provided a shopping list 3 days prior to class so that you can cook alongside.  You will also be provided with prep instructions and tips to organize your mis-en-place, so that you’re ready to go when class starts.  This is a great way to not only try new recipes, but explore potentially new shopping and organizational habits that can enhance your experience of cooking.


Please refer to our Covid-19 Precautions.


PRICING:  regularly scheduled cooking classes


IN PERSON demo class | eureka springs | $55

IN PERSON hands-on class | eureka springs | $65 

LIVE ZOOM ONLINE hands-on class | $40



Five (5) IN PERSON demo classes | eureka springs | $250

Five (5) IN PERSON hands-on classes | eureka springs | $290 

Five (5) LIVE ZOOM ONLINE hands-on classes | $185


Please note:  All recipe are Whole Food Plant-Based (WFPB).  ‘Whole food’ describes whole, unrefined, minimally-processed foods without extracted ingredients, such as sugar or oil that would damage the body’s endothelium (the inner lining of the arteries).  ‘Plant-based’ describes food that comes from plants, and does not include ingredients originating from animal, such as meat, chicken, fish, dairy products, eggs, or honey.  Ingredients are sourced locally and in-season whenever possible.  Menus are subject to change depending upon availability at farmers’ market and local suppliers, as well as passionate inspiration by Karen’s research. I am delighted to have you join me on this journey.

For inquiries or reservation requests, email me at