DATE: 21 NOV        
TIME: 17H - 20H
PRICE: 40€ regular / 5€ with Stadspas
LANGUAGE: ENG

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EXPLORE THE INFINITE POTENTIAL OF THE PUMPKIN
Experimenting with its pulp, skin, seeds and even cooking water. During this hands-on workshop, we’ll cook, learn, and share a meal that proves how sustainability can also be delicious.This session is open to everyone and celebrates creativity in the kitchen through collaboration, mindful cooking, and shared joy.

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Gather around the table to enjoy the dishes you created together: a circular feast full of colour, warmth, and autumn flavours.

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WHAT YOU CAN EXPECT
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While the pumpkin cooks, we’ll discuss techniques for:
- preserving and fermenting leftover parts,
- transforming “waste” into new ingredients,
- rethinking sustainability in everyday cooking.

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SCHEDULE

17H - 19H — Workshop

19H - 20H — Dinner

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You will work in small groups to prepare three pumpkin-based vegan recipes:

Starter: Schiacciata di zucca – a savoury pumpkin and chickpea flatbread

Main: Pumpkin & Potato Gnocchi with pesto made from pumpkin skin and toasted seeds, finished with sage oil

Dessert: Pumpkin Spice Tiramisù-style – creamy, aromatic, and comforting

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This workshop is open to everyone and also available for Stadspas holders*. To register for courses, please send an email to: courses@treehousendsm.com

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If you have any food allergies or intolerances, please let us know in advance when you register — we’ll do our best to adapt the menu accordingly.

*To register as Stadspas holder and receive your promotional discount code, please email:  info@veganbearchef.com

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