2022 Class Calendar

Welcome to our cooking class calendar.
It will be a pleasure to connect and cook together soon.

Class Information and Pricing

May 2022

saturday | may 21, 2022 | 11:00a – 2:00p | eureka springs | hands-on
saturday | may 28, 2022 | 11:00a – 2:00p | eureka springs | hands-on

June – July 2022

saturday | june 18, 2022 | 11:00a – 2:00p | eureka springs | hands-on
saturday | june 25, 2022 | 11:00a – 2:00p | eureka springs | hands-on
saturday | july 2, 2022 | 11:00a – 2:00p | eureka springs | hands-on

August 2022

saturday | august 20, 2022 | 11:00a – 2:00p | eureka springs | hands-on
saturday | august 27, 2022 | 11:00a – 2:00p | eureka springs | hands-on

What types of dishes to expect?

We are trying a new format this year. The pandemic has taught that flexibility is important.
Nowhere is this more true than with sourcing fresh ingredients. In the past I have often pigeon-holed myself by defining the class menu months in advance, only to find my projections were off by two weeks due to weather changes and/or supply issues.
In order to offer you prime ingredients at peak season, our 2022 menus are “Chef’s surprise.”
We hope you will enjoy the sense of adventure this brings.

Please note:  All recipes 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, or eggs.  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 hello@KarenGros.com