Food for Romantic Desserts with Jennifer Cornbleet.

From: Darcy
Sent on: Tuesday, February 12, 2013 7:49 AM

Do join us for a very special meetup on February 20th with Jennifer Cornbleet demoing her delicious chocolate cherry brownies and pineapple upside down cake. 2/20 meetup at 6:30 p.m. in Berkeley (1970 Chestnut St)

I am also really excited about the dinner we will be having.

We have a new chef named Paul Robbins recommended by Heather who is enthusiastic about preparing the food for this event. (He's not new to food preparation- He's been practicing his art for 20  years) He’s been classically trained in the culinary arts and has been applying his knowledge and talent to raw food since he’s embarked on this path 1-1/2 years ago. He’s a very dedicated raw food enthusiast, having lost a huge amount of weight and reversed his diabetes and other health issues. He will be serving us Spring Rolls with Asian miso sauce and Pad Thai with young coconut noodles and almond chili sauce.

The cost of the meal is $12.50- Which is an incredible deal. So if you'd like the dinner, please include that when you RSVP. The total will be $22.50.  If you've purchased a meetup membership- you only need to pay $12.50 for the dinner. This will be a very special event so try to make it. We need to have the reservations in for the dinner by 2/17. It's important so that he knows how much to prepare.

RSVP  for this meetup HERE

Here are the full details- including what to do if you would like to purchase a meetup membership and pay only for dinner:

For those of you who missed her last presentation, Jennifer was an inspiration for all of thus who want to incorporate more raw foods into our life. For a special treat, Jennifer is returning with

Romantic Raw Desserts with Jennifer Cornbleet

Now you can have your cake and eat it too! You can stay vegetarian, vegan, gluten-free, or just plain health-conscious and still eat delicious cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies. Join Jennifer for this special Valentine’s Day presentation, as she shares her favorite no-bake recipes from her book, Raw For Dessert. Includes tastes of Chocolate Cherry Brownies and Pineapple Upside Down Cake!

It was Jennifer's recipe of Chocolate Cherry Brownies that someone brought to a pot luck and turned out to be such a surprise I had to find out who made. As soon as I found out whose recipe it was I couldn't wait to have her make some for all of you.

And, even though just being there will be enough- Jennifer is raffling off two of her books!

A Giveaway!
Jennifer will be giving away a free copy of both her Raw For Dessert and Raw Food Made Easy books at this event!

Cost:

The cost  is $10 which includes the venue fee. However for those of you who have purchased memberships, this fee is waived entirely. Email me [address removed] if you're interested in purchasing a meetup membership. and see About meetup memberships below* (we have new thank you gifts available to in a wider assortment of raw food permacharts)- If you are a member and you choose to opt out of the dinner e-mail me and I'll reserve your place in this meetup.

Dinner: Special Entree served by Paul Robbins.

I'm really excited to update this meetup with the food that will be prepared for us!

Paul Robbins has been classically trained in the culinary arts and has been applying his knowledge and talent to raw food since he’s embarked on this path 1-1/2 years ago. He’s a very dedicated raw food enthusiast, having lost a huge amount of weight and reversed his diabetes and other health issues. He will be serving us Spring Rolls with Asian miso sauce and Pad Thai with young coconut noodles and almond chili sauce. He is preparing it for the low fee of $12.50 for our meetup! We need to have your orders by 1/17 so he will know how much to prepare. So when RSVPing please do include the price of the entree- It will be $22.50 in total!

Hope you get to join us at what promises to be a very special event!

*About Meetup Memberships
If you would like to purchase a membership, for $25 you will be able to waive these venue fees (ranging from[masked] per meetup) for an entire year. Go ahead and pay the lower price (If you want to purchase the meal- pay 12.50 online when RSVPing) and then give me cash or check at the meetup. As a thank you gift you will receive a Hippocrates laminated folder on some aspect of the raw food lifestyle worth $8.95. People find them very useful. I have ordered more of them and now have ones on food combining, superfoods, rawfood pantry, detoxification or cleansing, dehydration, juicing, raw food lifestyle, wheatgrass juice and green drinks (there are new ones dips dressings and sauces and home remedies). email me [address removed] if you're interested in purchasing a meetup membership.
Here’s a link to see what you will be getting and to make your choice on which one you might want. Access the charts HERE.

 

Jennifer’s Bio:
Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the Bay Area and nationwide.

Raw food recipes, tips, and upcoming events: www.learnrawfood.com

Raw food online training with Jennifer: www.RawFoodOnlineCourse.com

Youtube: www.youtube.com/jennifercornbleet

Facebook: www.facebook.com/RawFoodMadeEasy

Paul Robbins

Paul Robbins is classically trained in the culinary arts where he has made a name for himself. Since embarking on the raw food path 1-1/2 years ago he has lost 140 pounds, reversed his diabetes, lowered his cholesterol and it has transformed his life in other ways. He'd committed to raw food and so is enthusiastic about serving our community with his skills and knowledge. To see his current website go HERE

Paul Robbins is the founder and owner of Culinary Solutions and has over twenty years experience in the food service industry. Paul's uncompromising commitment to every aspect of quality…food, presentation, service… has permeated the entire organization to create a motivated team of professionals that take pride in everything they do.




Paul graduated from the Culinary Institute of America in 1990, and is also a member of the American Culinary Federation. In New York, Paul worked at Tavern on the Green, the Helmsley Palace, and the Sea Grill in Lincoln Center. Paul moved to San Francisco in 1990 and worked for Alain Rondelli at Ernies Restaurant. He has also worked at the Donatello Restaurant and Spledidos. Paul's private chef experience includes working for the Cohn Family Residence on the peninsula and the Getty Family in San Francisco. He has also catered with Dan Mcall and Taste Catering.

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