Instagram Live! February 14th
Instagram Live! February 14th
Have a Valentines lunch date you want to get out of? Join my LIVE instead! I will be cooking pork chops in a brown butter maple syrup sauce just for you!
February 14
11:00 AM
MST
May Schedule of Events
I am excited to announce that I will be teaming up again with Desert Pearl Mushrooms! If you missed my live event with Yelp Tucson, now is your chance to catch it again. Here is the description from Flying Apron’s class registrar.
Tuesday, May 4, 2022, 5:30 PM – 7:00 PM. Zoom Class: Cauliflower Steaks with Adobo Sauce & Desert Pearl Mushrooms with Chef Angie Staats & John De Lorenzo. Cost: $40.00 per household.
Forget steaming, puréeing or ricing – Cauliflower steaks are the way to go! And as a bonus, this hearty and delicious plant-based meal is vegan, vegetarian and gluten free.
The steaks are complimented with adobo sauce and local Desert Pearl Mushrooms. Adobo usually takes a long time to make, involving a lengthy process of smoking peppers for hours then slow simmering with spices to make a thick, rich sauce. Chef Angie will share her secret shortcuts to making the sauce without skimping on flavor. You’ll also learn about and cook with the amazing fungi cultivated in Tucson – several varieties of Oyster and King Oyster mushrooms, Lion’s Mane, Coral Tooth, Chestnut, Pioppini and other specialty mushrooms.
The link below will take you to Flying Apron’s website for ticket sales.
Purchase Flying Apron’s tickets here
What people are saying about my classes!
Review Highlights
“Then, we went into the cooking segment of cauliflower steaks! I did not know that cauliflower could be so hearty.” in 10 reviews
“For the food itself - the home made adobo sauce was so delicious and the cauliflower came out perfectly seasoned.” in 8 reviews
This event was great! A lot of Yelp cook-along events are very fast paced and hard to keep up with, but Chef Angie moved at such a pace that I was able to keep up with her very easily! It was so nice!
Chris and John from Desert Pearl Mushrooms told us all about the different types of mushrooms and how they're best prepared. I loved how passionate they are! I wish I was local to Arizona. I would've loved to pick up some of their gorgeous mushrooms.
Chef Angie coached us as we made mushroom scallops and cauliflower steak. Even though I had regular old button mushrooms, I was still able to use the stems and cook them as vegan scallops. They had the exact texture of a scallop!! I was so impressed. The cauliflower steak was good too!
Thank you to Chef Angie for guiding us through this meal. Thank you to Chris and John for sharing their mushroom expertise. Thank you to Isabella for hosting and coordinating!What lucky Yelpers, we are! This is definitely an event worthy of 10 stars! We received so much knowledge and it was FREE! Thursday night, we were given a thorough education on mushrooms and it was really a great experience! Kris and John from Desert Pearl Mushrooms schooled us on all things mushrooms from the different varieties, their flavor profiles and a few suggestions on preparing them. Then Chef Angie Staats gave us a top notch tutorial on cooking Cauliflower Steaks with Adobo Sauce which included mushrooms.
I am a huge mushroom fan BUT after this event I am even more of a mushroom lover! Kris and John really know mushrooms and that gave us a lot of useful information during this event! I've always wanted to grow my own mushrooms so I was very happy to learn that Desert Pearl Mushrooms offers a growing kit! By the way, their website has a ton of resources including a recipe page! desertmushroom.com
Chef Angie was extremely thorough in sharing her recipe with us, right down to proper knife technique, heating the pans, what to listen for when cooking and even an extra idea of using the shroom stems as vegan scallops. Not surprisingly Chef Angie gives cooking classes and she's dropping the fee for a course for us Yelpers! This is such an added bonus to an already stellar offering! mybestfriendisfood.com
The plating of the dish with Angie's guidance, could have easily been our 3rd workshop! Chef Angie was once a fashion designer, so her knowledge and experiences come through in this portion of her cooking! She shared how shirts have odd numbers of buttons because it is more visually pleasing than even numbers, so she follows this when adding garnishment to her dishes! Check out her plate, it's gorgeous!
I haven't made the dish yet but I plan to very soon. It is a straightforward dish but it does take a little bit to cook the "steaks".
This was my 16th virtual event in 2021, my 14th vegan event, and my 13th food event!
What I learned: Way too many things to list here! It was definitely, a "you had to be there" kind of event!
My Takeaway: Mushrooms should not be consumed raw!
Thanks so much to Yelp, Desert Pearl Mushrooms, Chef Angie Staats, our host, Isabella J./Tucson CM and Katie B./Austin CM for moderating! This event was the most informative thus far and Chef Angie is a phenomenal instructor! She is the best chef I've seen! The event went over and Isabella apologized BUT who cares, time flies when you're having fun and the content is so good!Potomac, MD
Chef Angie was fantastic! She was very helpful with her instructions and organized for the dinner. She went further than just cooking the meal but explained different types of zesters, salting, heat control, etc to produce the yummiest product!! I found her class to be very organized which is how I like learning. Look forward to more virtual classes with her!
Tampa, FL
Thanks Chef Angie for a delicious Vegan Voyage! The recipe was straightforward and intrigued my family. They were skeptical that I could prepare cauliflower as a "steak" but changed their minds once they took that first bite. They always enjoy my new dinner entrees and this one was a huge hit! We're adding this recipe to our routine as everyone liked it. The "scallop" mushroom stems will have me on the lookout for the big mushrooms at our market. Wishing we lived next door to Desert Pearl Mushrooms so we could buy on a whim every time a craving strikes.
Chef Angie did a wonderful job of explaining the steps and reasons why each ingredient or technique was important. Her attention to detail and unhurried manner made the class a relaxing, informative treat. The final plating was a lesson in itself.
As if the Vegan Voyage wasn't fabulous enough, the pre-cooking mushroom lesson featuring Desert Pearl Mushrooms was out of this world awesome! I loved seeing the different types of mushrooms as well as the explanation of their textures, flavors, and suggested usage.
Thank you Yelp Tucson CM Isabella and Katie B for keeping things on track and including our chat room questions in the conversation with Chef Angie. Excellent event!See all photos from Lisa M. for Virtual Yelp Event: Vegan Voyage with Chef Angie Staats
San Francisco, CA
I am loving this Vegan Voyage Yelp is putting on. Chef Angie's event was my 3rd vegan event so far, and was by far the most advanced. I loved the beginning session with Dessert Pearl Mushrooms. It was great to hear about all the mushroom varieties and the various preparations. We guilty of usually just buying baby Bella mushrooms (more out of familiarity-- I am a mushroom lover) so this has certainly inspired us venture out.
Chef Angie then picked up to show us how to cook adobo sauce, mushrooms, and cauliflower steaks. You could tell Chef Angie was very skilled and taught many great techniques, such as grating an onion, cutting a cauliflower steak, how to season, and even just how to cook with a skillet. Chef Angie is so skilled and kind it made it fun to follow along.
Our final creation turned out delicious and was something we never would have thought to make on our own. Thank you Yelp Tucson and Chef Angie for putting this on!Newport, KY
What a great event cooking at home! This was probably one of the best virtual cooking classes that I have ever taken - the pace of cooking was perfect, the deep knowledge and explanation of the mushrooms, kitchen skills and cauliflower was outstanding, and also the overall fun attitude of all presenters was great.
The event started with learning about mushrooms and getting introduced to new types of mushrooms that I have never even heard of!
We then moved into cooking the cauliflower steaks - I have tried to make these before and I've always failed so I was very excited for this event. I appreciated that there was a recipe that we could look at in advance so we could set up what was needed and prep some of the items. Also the instructions from chef were crystal clear and at the perfect pace. We were able to cook our cauliflower steaks at the same time as she did. Other virtual cooking classes I have seen where the chef will prep some things in advance and do things prior to the zoom call and it felt like I was playing catch-up, that was not the case here - as we did things at home so did she which was great and super helpful to see things step by step.
For the food itself - the home made adobo sauce was so delicious and the cauliflower came out perfectly seasoned. For the mushroom side, we just used standard grocery store mushrooms but somehow the instructions on cooking them in small batches with oil and salt made them taste just amazing! I appreciated that we made enough adobo sauce to save for later as I can't wait to make this recipe again!
Thank you to everyone for the great instruction and fun virtual Yelp event!See all photos from Morgan M. for Virtual Yelp Event: Vegan Voyage with Chef Angie Staats
Tucson, AZ
Loved this! My food came out delicious and I would definitely cool this again!
I enjoyed hearing about Desert Pearl Mushroom, especially when they went over the different mushroom types and their flavor profiles, etc. I always appreciate some educational aspects to online cooking. I bought their mushrooms at the local farmers market and I must say, they were beautiful and tasty. I look forward to visiting them at the market again
Cooking with chef Angie was great. I couldn't keep up the pace but honestly it was totally fine. I think she did a great job explaining what to do and why. Like I mentioned before my cauliflower steak with mushrooms came out delicious; will be making this again in the future!
Thanks always for the fun and unique events.Tucson, AZ
This event was so fun! Kris and John were very informative, friendly and their mushrooms are delicious!
Chef Angie Staats was awesome too. I enjoyed following along and all her helpful tidbits from how to how a knife to what to look for in the "steak". I really hope she does more vegan cooking classes! I'll keep an eye out for them for sure. The food was delicious, I devoured it.
Lastly, thank you Bella and YELP for hosting the event. I've missed my YELPERS and YELP events!Douglasville, GA
Another great event thanks to Yelp!!! #yelpsveganvoyage has been so informative and fun. I have been looking forward to each and every event. CM Isabella (Yelp Tuscan) and Katie were great hosts and moderators of the event. We started out with a presentation from Desert Pearl Mushrooms which was the most detailed mushroom education that I have ever had. I really had no idea that there were so many types of mushrooms out there. I wish I was closer because I am having the hardest time locating some oyster mushrooms near me for some of the great vegan/vegetarian recipes that I have seen let alone pink oyster mushrooms. Yes and they are a beautiful color pink too. I hope to get my hands on some one day soon even if I have to make a special trip to Desert Pearl Mushroom.
Back to the event, after being wowed by Kris and John, we had the beautiful and talented Chef Angie share with us one of her most incredible dishes featuring mushrooms and cauliflower. She taught us so much, including new knife skills and pro tips that are priceless. We made homemade adobe sauce, which I thought was so hard, but Chef showed us and it was so easy to do. Totally worth the time.
Thank you all for a wonderful event. I hate that this vegan voyage is coming to an end:(See all photos from Serena H. for Virtual Yelp Event: Vegan Voyage with Chef Angie Staats
Lake Shore, MD
This event was amazing! Chef Angie was super patient with us and explained things very well throughout the process, as well as offered many culinary tips along the way. This was my 4th vegan voyage event and each time I love it more than the last!
I highly recommend taking any sort of class with Angie. She was very thorough and had a very nice set up with her camera where she was able to show you her face, what she was cutting, as well as her stove area in very swift motions. Other chefs I've taken didn't have that kind of set up, so this made it much more helpful that I could actually see what her food looked like as she was chopping and cooking.
I also like that she took moments to read our questions throughout and also checked in with us to see how we were doing. Other chefs I've had just kept flying through and never bothered to look at questions (and it was just up to the CM to chime in with the questions when they had a chance). So I really appreciate that she took the time to check the questions herself!
It was also cool to learn about Desert Pearl Mushrooms, I just wish I lived local just to try all the different varieties they mentioned! I haven't heard of most of them and would love to try them out! I know they sell grow kits... but I also don't really have a green thumb haha.
Now back to the food, this Adobo sauce was EVERYTHING! Omg it was so yummy, I'm excited that I have extra to freeze and use whenever. The ingredients were so simple too! I've never grated an onion before and that's definitely a game changer. I only have Teflon pans and my cauliflower definitely didn't brown up as much as Angie's to start, but by the time we covered it and it soaked up the juice, it did end up with a decent brown color! For plating, I just used whatever fruit I had and it actually complemented it well. When I read about the fruit in the ingredients list, I thought it'd be an odd pairing, but it actually complemented the "steak" pretty well!
I ended up eating both steaks we cooked tonight, because it was hard not to! But I might make mini steaks tomorrow with the rest of my cauliflower because this was so good. I also felt like I made much less of a mess and used way less dishes in this cooking class than any others, so that's another plus! (Thank you, Angie, for not making me have to whip out a blender for anything).
And THANK YOU for such a great class!