The best thing about my Thanksgiving gathering last year, alongside the company and conversation, was the truffle scented mushroom gravy from Spork Foods. For a handful of mouthfuls, it was all my guests and I could talk (or more accurately, moan) about.

Spork’s vegan duo—sparkling sisters Heather and Jenny Goldberg—offers inventive catering for party-hosters and nutrition counseling for eaters looking to go macrobiotic, vegan, wheat-free or the like.

And for the main course, Jenny, who was trained at New York’s Natural Gourmet Institute for Food and Culinary Arts, teaches weekend classes for cooks who want to get their feet wet with organic, vegan cuisine and their hands dirty with paprika or peanut butter.

Held in Spork’s cozy Silver Lake kitchen, each themed class is an intimate adventure of shared food and stories. So, whether you’re vegan, want to explore people and planet healthy food, or just plain can’t get enough of decadent cupcakes, pear, fig, and sage tarts, and other inspired eats, Spork Foods can serve you up or help you serve yourself.

And, if you’re looking to be inspired by local foods, check out their next class on choosing and cooking fresh spring produce on the weekend of March 29th and 30th at www.sporkfoods.com. See you at the farmer’s market!

Spork Foods
www.sporkfoods.com
(323) 284-8733