It’s time to elevate your side dish game! Join Rachel for three new takes on those oh-so-essential elements of the holiday table. Classic cranberry sauce gets a flavor boost in Rachel’s Rosemary-Cherry Cranberry Sauce with Marsala. She’ll show you how to spice up root vegetables as she makes Roasted Sweet Potato Salad with Mango Chutney Dressing. And she’ll also demonstrate her updated approach to the traditional Green Bean Casserole with a time-saving stovetop version featuring a béchamel base, topped with crispy fried shallots.
Vegetarian with dairy, eggs and gluten.
About the instructor: Rachel trained at the Culinary Arts Program at The Art Institute of Seattle, and spent her early years cooking with her with mom, who loved to experiment with food. Her culinary experience includes time living in Malaysia, where she immersed herself in Southeast Asian and Indian cuisines, working as a caterer and private chef. Today, she focuses on providing good food to good people, as the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Tuesday, November 17, 5:00 - 6:00 pmRegister for class