EVENTS: Workshops, Classes, Happenings, Food and fun!

Are looking for a special gift idea or fun family outing? Join us every second Sunday at Dharma Farm Animal Refuge for a tour of the refuge and the option to enjoy a delicious plant-based brunch; the food free with each $15 minimum donation to visit the refuge. The brunch menu changes each time; we provide it so that folks can learn about the wide variety of plant-based options. The main mission of this open-house series is to support the refuge and educate people about all the benefits of adopting a plant-based diet; so, what better way then to share a wide variety of vegan food options? This is why our buffet changes every week. During the meal people are seated at long communal dining tables, so you are sure to make some new friends. You do not have to be vegan or even vegetarian to attend. There is always live music during the brunch featuring our resident musician, Will Taylor, who can play a wide variety of music on both keyboard and guitar; often friends play along with him as well. After trying some food, you are welcome to go for a guided tour or just stroll around the park-like property where you can meet the animals and explore the refuge.

This event costs $15, which covers your admission to visit the refuge. One child under 12 may attend for free with a paying adult. Children 2-12 are otherwise half-price -$7.50 Please message us to let us know if you will be bringing a child who is eligible for a free admission.

The food is free for you to try once you have paid to attend the event. It will be prepared by volunteers and all proceeds go to support the animals in the refuge.

June 23rd/ Open House and Brunch 11:30-2pm: Today’s brunch will feature Whole Wheat Spaghetti and vegan meatballs, Mediterranean Salad, Garlic Bread, and Gelato or Sorbetto.

July 7th/ Open House and Brunch 11:30-2pm: Today’s brunch will feature Fresh Spring Rolls with dipping sauce, Mild Thai Red Curry (Sriracha is available) with organic Brown Rice, Asian Style Fruit Medley with Cardamom Fudge.

July 21st /Open House and Brunch 11:30-2pm: Today’s brunch will feature Rueben Sandwiches, made with my special thinly shaved, piled high, faux corned beef, and homemade cheese, sweet potato fries, dill pickles, and mini cheesecakes.

Aug 4th Open House and Brunch 11:30-2pm: Today’s brunch will feature Chikun and Whole Wheat Waffles served with Organic Maple Syrup and Fruit Salad. This Brunch will feature live music, plus a dynamic performance by our friend, the wonderful Clown/Magician, JUST JOEY! We will be donating $2 of each of our tickets to help him out as he was recently in a terrible car accident that totaled his vehicle. We will also be accepting donations for him. He was banged up and is lucky to be alive and we are happy that he is!

August 18th: This week we will have Savory Sausage Rolls, Carrot Ginger Soup, Luscious Avocado Toasts, and our fabulous Berry Embellished Danish Style Toasts (sprouted whole grain bread, toasted, topped with organic almond butter, organic strawberry jam and fresh berries and fruit).

September 1st: For this brunch we will offer wedges of a Brunch Casserole filled with potatoes, vegan eggs, vegan sausage and faux cheese. This will be served along with a glorious Summer Salad and there will also be Pecan Encrusted whole-wheat Sticky Cinnamon Buns.
September 15th: For this brunch we will have Borscht. This will be served with vegan sour cream and whole grain bread. Dessert will be rustic apple pie served with maple walnut ice cream.

There is always endless organic, fair-trade coffee, teas, and specialty lemonade or other beverage.

We reserve the right to change the menu if necessary.

There is always endless organic, fair-trade coffee, teas, and specialty lemonade.

All proceeds help support the Dharma Farm Animal Refuge, a nonprofit microsanctuary; all the food is prepared and served by volunteers.

One child under 12 may attend for free with a paying adult. Children 2-12 are otherwise half-price -$7.50 Please message us to let us know if you will be bringing a child who is eligible for a free admission.

*Allergen, warning, alert: There are always “gluten-free” options, but gluten, soy, and nuts are all present onsite and so there is risk of possible allergen exposure. Also, the farm has many plants, insects, farm animals and various cats and dogs, as well as water and terrain features that may be potential hazards; by attending you acknowledge that you attend at your own risk.

Please follow signs as you enter the property and watch and wait for any oncoming traffic as our driveway is only one lane. Please do not bring any pets. To keep things interesting, the menu will vary and will be updated weekly on our Facebook page Arcadia.Lodge.NC. As much as is feasible the ingredients will be organic, and many will have been grown or produced locally.

RSVP by paying through PayPal to dharmafarmrefuge@gmail.com

Please be sure to state the date you want to attend and if there are free children included in your party (one child may attend free with each adult ticket purchase. Additional children are half price/ 7.50)

Or go to https://www.eventbrite.com/e/open-house-and-sunday-brunch-dharma-farm-animal-refuge-tickets-516121392

Beginning in August! A monthly, Vegan, Fusion-Style Cooking Class in our LOVING SPOONFULS KITCHEN :

Loving Spoonful’s Plant-Based Cooking Classes @ Dharma Farm

The format of these classes will be that we will spend the first thirty to forty-five minutes learning about an aspect of plant-based cooking, from really introducing the basics in our first class, to covering flavors and spices in our second. After this period, which will often include handouts or samples, we will then begin to prepare a multi-course meal; hands-on participation will be encouraged. In each class we will be creating menus that incorporate complimentary or nicely contrasting dishes from all around the world. We will also learn a bit about the environment and cultures that produced these foods. We will use mostly local as well as organic ingredients that are in season. Class size is limited to 10 people. Each class is $30. If you sign up for 6 the seventh and last one is free!

Sunday, August 11th Introduction to Plant-Based Cooking.

In this introductory class we will discuss benefits of transitioning to a plant-based diet and review some of the supporting research.

We will also cover what foods and kitchen items to buy and where to get them.  You will learn about the many great egg, meat and dairy alternatives and also peruse all the vegan cookbooks and resources that I have on hand in our lending library..

We will make a complete meal consisting of Seitan Cutlets, Savory Gravy, Summer Succotash, Potato Salad, a Rainbow Coleslaw tossed with Maple, Mustard, Jalapeno dressing and Lemon Meringue pie. This class will demonstrate using meat, egg and dairy substitutes. We will be making faux meat out of wheat gluten, making meringue out of aquafaba, using nutritional yeast, etc.

Once the food is prepared the class is officially over. You are welcome to stay for while longer to eat the prepared food, engaging an informal, after class, dinner party, if you wish.

Sunday, September 8tth

In this class we will explore the five flavors (there may actually be several more as we will discuss) and familiarize ourselves with a wide variety of spices and herbs and how to use them to enhance dishes as well as what their health promoting properties reportedly are. 

We will create several spice mixtures, and each student will keep samples to take home.  After making the spice mixtures we will make mozzarella and parmesan vegan cheeses to use on our four internationally flavored Pizzas. The first will be a Neapolitan pizza with fresh mozzarella and basil. The second will have a Yemeni Fenugreek Topping. The third pizza will feature Caspian Olives, Pomegranate and Angelica Topping, and the fourth will feature Syrian Zatar, fresh fig and drizzled with our homemade tahini cheese.

We will also make Konya Eggplants with onion and garlic. This Turkish dish is also called Imam Bayaldi or the Imam Fainted; it is that delicious!

We will prepare a carrot and Daikon salad that will compliment the other food by adding a crunchy, sweet and tart side dish.

Lastly, but not least, we will prepare Amaretto Toasted Almond Gelato and Shirazi Melon and Peach Sorbet with crystalized rose petals.

Once the food is prepared the class is officially over. You are welcome to stay for while longer to eat the prepared food, engaging an informal, after class, dinner party, if you wish.

October 6th

When the class begins, we will sample several condiments, chutney and sauces from around the world and discuss the ways and benefits of preserving foods.

Then our globe-trotting cooking adventure continues as we head mostly east and prepare a meal that will delight all of our senses.

Our starter for today’s menu will be Thai Fresh rolls with a peanut ginger dipping sauce. This will be followed by a red curry with pumpkin and okra.

We will make eggplant steaks slathered with a Chinese five spice marinade and will also make sautéed seasonal greens with garlic and a pot of steamed brown rice.  

The dessert that will demonstrated will be purple sweet potato squares with coconut crust and coconut whip cream.

 Once the food is prepared the class is officially over. You are welcome to stay for while longer to eat the prepared food, engaging an informal, after class, dinner party, if you wish.

November 3rd

The class today will begin with an overview of some fundamentals about how nutrients, including vitamins, minerals, phytochemicals, fiber, etc., affect the body in terms of health as well as disease progression. We may have a guest speaker.

We are going to start by making Tibetan Momos (dumplings) filled with green onions and faux meat and a special dipping sauce.

These will be followed by making Hungarian collard (instead of cabbage) rolls and braised sweet and sour red cabbage for a side dish. Dessert will be fresh fruit strudel.

Once the food is prepared the class is officially over. You are welcome to stay for while longer to eat the prepared food, engaging an informal, after class, dinner party, if you wish

December 1st

This class will begin with a discussion about fermented foods and we will have an array to sample. We may have a guest speaker.

We will start the cooking part of the session by making kimchee (each student will take home a jar) as well a kombucha.

After preparing the fermented products we will make beautiful and delicious borsht (beet and cabbage soup) and homemade vegan sour cream. Then we will make tempeh corned beef, and soy based Swiss cheese.  Next, we will make Reuben style hand pies encased in whole wheat, low oil crusts. We will also make oven baked Sweet potato fries. Dessert for this menu will be easy chocolate cheesecake with seasonal raspberries.

Once the food is prepared the class is officially over. You are welcome to stay for while longer to eat the prepared food, engaging an informal, after class, dinner party, if you wish

January 12th,

This class will begin with looking at how science and art have informed modern cooking techniques.  We will think about design elements, such as flavor, textures and structure.

Our menu today will feature Korean Bipimbap. The dish is a meal in a bowl. It starts with rice, which is topped with various cooked and fresh vegetables as well as thinly sliced faux beef (made from Tofu sheets); all the toppings are arranged like spokes in a wheel. This is topped with a fried egg and chili sauce. For this recipe, you will learn to make realistic looking, and delicious tasting, imitation fried eggs using a technique called spherification.

For dessert, we will make flat chocolate forms to build into structures that will be filled with delicious mousse and then topped with light and crispy spun sugar. The techniques learned in this class are sure to impress and we will also learn about beautiful plating techniques.

Once the food is prepared the class is officially over. You are welcome to stay for while longer to eat the prepared food, engaging an informal, after class, dinner party, if you wish

Date February 9th,

What are the foods that were discovered in the Americas and how did they influence gastronomy and culture? What about plants that have psychoactive properties? How have they transformed our understanding of the world?

The menu will consist of cauliflower ceviche, baked plantains, pulled “pork” tamales and corn, bean and squash, aka the “three sisters”, stew. We will make flan for dessert.

More information to follow….

We are excited to announce our new Wonderoom Coffee House Series! Please join us for our monthly music event at the refuge. Each month we will feature some really talented, cool musicians! There will be a door charge of $6 per person. Coffee, tea and vegan treats will be available! Proceeds will go towards supporting the Dharma Farm Animal Refuge!

Next Coffee House TBA

Past Events:

Coffee House: April 20, Doors open 6:45.

7:15: Daniel Sage, singer songwriter, 8:15: Joel Landau, popular songs from the 1960’s and 70’s.

Coffee House: February 22nd, Doors Open 6 pm

From Athens Georgia and the Elephant Six Collective! John & Kiran Fernandes // Old Red // Peter Webb