Farm to Table
Seats available: 3
Thursday 01-31-2013
6PM - 8:30PM


Instructor: Trevor Moore
Learn how to prepare an amazing meal that is in tune with the season.
Spicy Chickpea and Leek Soup with Kale; Sautéed Chicken Breasts with Winter Squash Puree and Pumpkin Seed Pesto; Oven-Roasted Broccoli with Roasted Garlic Vinaigrette; Meyer Lemon Pound Cake with Lemon Glaze.
Skills Covered in Class Include: Working with Fall and Winter Ingredients; Making Soup; Cooking Dark Leafy Greens; Using Winter Squash; Selecting and Sautéing Chicken; Preparing Pesto; Roasting Garlic and Vegetables; Balancing Flavors; Preparing Cake Batter; Determining Cake Doneness.
1-week cancellation policy.