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Nothing against the meat averse, but really?
Well-heeled San Franciscans are happy to shell out serious clam for expensive cooking classes, dinner discussions, and special food-tasting events, but a three-hour, $75 workshop teaching participants how to throw a "barbecue" without gluten, meat, or dairy? Sounded like pretty steep sacrilege to us, but this week, a
Hands On Gourmet workshop shared the secrets of crafting gluten-free hamburger buns, vegan patties, reconfigured sides like potato salad, and strawberry shortcake with coconut ice cream ― for that very price. There was gluten-free beer as well, so no one, we imagine, needed to haul in a case of Coors.
Thankfully, Anthony Bourdain was likely off boating in the Caribbean, making increasingly dull television; otherwise, he'd have wanted to take notes for his next book of smackdowns laid down on shit he hates ― one of which almost assuredly are anti-gluten vegans willing to drop this much coin on something plenty of websites provide for free. We aren't insensitive to the gluten-sensitive. We don't sling ham hocks at vegetarians. We used to be one. We even still like veggie burgers ― good ones, that is. All the same, our cookouts are expensive because great meat is expensive. Why spend three-quarters of a benny on a bean-puréeing tutorial?
