Chef teaches students how to make nutritious juices from all-natural fruits and vegetables to start anew
What You'll Get
Choose Between Two Options
- $55 for a four-hour juicing class for one with recipes and take-home juice ($95 Value)
- $98 for a four-hour juicing class for two with recipes and take-home juice ($190 Value)
During this class, the Juiceateria crew—headed by executive chef Andrew Bennardo, owner of Talias Tuscan Table restaurant—discusses the beneficial properties and weight-loss advantages of juice cleanses and of drinking natural, fresh juices and smoothies. This class includes lessons on how to make all-natural juice without sugar and recipes for various juices. Each class includes a one-hour lecture, vegan lasagna tasting with wine pairing, educational video demonstration, and hands-on kitchen experience with take-home juice samples. Classes meet every Sunday and alternating Saturdays at 6 p.m.
The Fine Print
According to a feature on "Clean Plate Charlie" in the New Times, Juiceateria's fruit and veggie blends are not ordinary juice-bar fare, but instead comprise a virtual "meal in a glass." The menu lists concoctions that include nutritious greens such as spinach and kale, fruits such as berries and apples, and super foods such as bee pollen, flax, and shredded cape. Each glass of juice is squeezed fresh to order, and it's free of preservatives, additives, or extra sweeteners. As if the drinks weren't healthy enough, on-staff health and nutrition specialist Chef Andrew Bennardo stands by to consult with customers on good diets, including how to incorporate juices into a detoxifying program, which include chlorophyl-filled wheatgrass shots and solid foods such as granola with acai berries.