Beyond the Zoodle at Institute of Culinary Education

August 6, 2017 @ 10:00 am
Institute of Culinary Education
225 Liberty Street
New York
N.Y. 10281

The spiralizer, an increasingly popular kitchen tool, can be used to make far more than just veggie noodles! Using OXO brand spiralizers to their fullest, Chef Melanie Underwood shows you how to take this essential piece of equipment to brand-new places—in a fantastic meal that also happens to be entirely vegetarian.

We’ll make and then dine on:

  • Pear Crisps with Gorgonzola and Hazelnuts;
  • Vegetable Noodle Ramen;
  • Savory Butternut Squash Noodle Pie;
  • Parsnip Waffles with Ratatouille;
  • Butternut Squash Noodles with Vegetarian Bolognese;
  • Herbed Cauliflower Rice and Chickpea Salad; and
  • Apple-Chip Cinnamon Ice Cream Sandwiches.

Plus, everyone will leave the class with a new handheld spiralizer from OXO