Learn to Cook with Chef Shilo

Learn how to cook some amazing pasta dishes with the Young Professionals. Chef Shilo will be leading us in how to prepare: fresh pasta (from scratch), vegan meatballs, two sauces: Spanish-style romesco + plant-based carbonara, a few kinds of vegan proteins people are likely less familiar with: tempeh, silk tofu, and a bunch of different veggies that go into these, including surprising ones.

Allergens include: wheat, soy, and walnuts. Dishes are halal, kosher, vegan, but not gluten-free.

Free for GGFYP Members | $10 for Non-Members

About the Chef...

Following a series of boardwalk hijinks, shilo virginia previti first stumbled into the food and beverage industry in 2013 at a beachfront family-style seafood restaurant on the island of Ocean City, NJ. A year later, while managing the FOH at that restaurant, they partnered up with the proprietor to open a new restaurant along the main downtown thoroughfare. A winter of long hours passed testing and writing the menu, constructing the kitchen and dining spaces, hiring and training staff, and then this 24-hour cafe right in front of the bridge to the mainland was ready to serve the community and its many summer visitors.

Before moving to North Dakota in 2020, shilo also spent time at a haunted hotel managing high tea banquets and catering special events like weddings and proms, cooked at an overnight shelter for individuals and families surviving intimate partner violence, and traveled a lot, learning cuisines and stories from home chefs throughout southwest asia, the mediterranean, and more.

Now, shilo is the Director of Advocacy for Live Well Grand Cities (a local coalition working to create a future where everyone can access greater wellbeing), and they also serve the community as a teacher, encouraging experimentation in hands-on food skills classes from gardening to vegan cooking.

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