In this class, youll learn how to put the seasons bounty front and center as you create elegant entrees. Youll craft each course from start to finish: quick pickling onions for a panzanella, exploring three different ways to cook up winter squash from stuffing to soup and putting together a pesto, sans dairy. To finish, youll polish each plated dish for presentation.
Vegetarian with optional dairy; no eggs.
AGE 21 AND OVER; PHOTO I.D. REQUIRED
- Winter Panzanella with Roasted Squash, Pickled Red Onions, Pomegranate Arils, Feta and Pomegranate Vinaigrette
- Winter Squash Soup with Spiced Yogurt and Toasted Pepitas
- Roasted Brussels Sprouts and Carrots with Celery Root Puree and Pan-seared Portobello Mushrooms and Winter Pesto
- Acorn Squash Stuffed with Wild Rice, Chickpeas, Cranberries and Pecans
- Wines to pair
Thursday, January 30, 6:30 - 8:30 pmAdd to waiting list
Saturday, January 25, 6:00 - 8:00 pmAdd to waiting list