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HEARTS OF PALM: Seafood in Disguise – Seaside Stuffed Mirlitons & “Lobster/Chicken Étouffée

March 3 @ 5:30 pm - 8:00 pm


Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees, most not1 in fiber and contain a number of vitamins and minerals.  You’ve probably heard of making vegan crab cakes with hearts of palm, but what about a vegan lobster roll, a crab dip, ceviche or even calamari? Because they are so versatile, you can literally turn them into multiple forms of seafood without harming any fish!

Chef Nico has developed an incredible class using hearts of palm where you will be recreating some classical, flavorful and visually beautiful dishes inspired by Louisiana cuisine.  First you will be making a Baked Mirliton with Crab Stuffing that will mimic even the most authentic of dishes.  The mirliton is native to Louisiana though in other states it is known as the chayote.  It looks like a large pear and its flavor is so mild that it tends to absorb the flavor of whatever it is cooked with. You will be making a crab-inspired stuffing for this Louisiana Étouffée mirliton and baking it to perfection.  Next is a Louisiana Bayou Classic Étouffée with lobster (hearts of palm) and chicken (soy curls) to make this rich, savory stew named after the French word meaning “to smother,” beginning with a signature staple of bayou cooking, called a roux then seasoned with Creole spices and loaded with vegetables and puréed tomatoes, which is then all poured over a bed of fluffy white rice.  Mouth-watering smells will be filling our kitchenYou will be amazed at how easy it is to recreate the flavors of the sea while still remain cruelty-free!

**This is a hands-on class.  Each person will have their own station to learn alongside with Chef Nico.  You can eat or take your creation afterwards.  An electronic recipe & instruction card is emailed to you within 72-hours after the conclusion of the class.**


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March 3
5:30 pm - 8:00 pm


Vegas Vegan Culinary
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1310 S. 3rd St, Ste. 130
Las Vegas,
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