Make Food & Eat
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Teaching Culinary Cocktails at Matthew Kenney Culinary in Venice Beach

Christine Dionese teaching at Matthew Kenney Culinary

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Garden Eats Matthew Kenney Culinary craft cocktails & mocktails

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Garden Eats Matthew Kenney Culinary advanced level students culinary cocktails

The last time I taught culinary cocktails at the Matthew Kenney Culinary School in Los Angeles I had a blast experimenting with raw vegan cheese, unfiltered wine and fresh, raw kombucha {not to mention their artist/raw chef, Scott Winegard hand-crafted a divine vegan cheese plate to accompany our unfiltered Rosé for after class!}. Of course when education director and friend, Megan Dunn invited me back to teach I said yes!

Situated along the famous arts district in Venice Beach known as Abbot Kinney, is the newly relocated Matthew Kenney Culinary School- voted by Food & Wine as best new cooking school of the year, I was absolutely honored to share a day concocting culinary cocktails & mocktails with their advanced level students. And, of course, I met an entire new group of students from all over the world with culinary backgrounds ranging from holistic wellness to restaurateurs to mixologist enthusiasts- I’m convinced I learn just as much from them when I visit!

Try the Wasabi Sake Thyme Granita we made & let us know how yours turns out.

When in Venice, do visit & dine at the newly debuted Plant Food and Wine, sharing the beautiful new Venice Beach school location.

Thanks to the multi-talented Ms. Casey Dolezal for capturing the cool imagery throughout the day and to instructors Rachael and Peter for being awesome!

Garden Eats Matthew Kenney Culinary Granita Anti-Griddle Polyscience

Sake Wasabi Granita

What You’ll Need

2 cups sake
1 cup organic sugar
12 wasabi leaves (or powder)
⅓ cup thyme leaves
1 cup kombucha

Putting It All Together

1. Purée the sake, sugar, wasabi, basil, and ½ cup water in a blender; stir in kombucha.

2. Pour into a 9″ × 13″ baking dish, spread, cover and place in freezer.

3. With a fork, stir mixture every 30-45 minutes, scraping edges and breaking up any ice chunks as the mixture freezes.

4. Granita will be slushy and frozen after about 3 hours.

Tips: when you’d like to make it a mocktail, replace alcohol with fruits, vegetables or coffee. I like to add strong herbs or essential oils. The kombucha gives this granita a cocktail-like taste without the added alcohol as well. If making a mocktail I like to add essential oils of jasmine, neroli orange, ylang ylang or geranium. Choose organic oils.

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