Fall Vegetable Harvest
Seats available: 4
Saturday 11-14-2015
10AM - 12:30PM


Instructor: Roger Coons
Learn how to make delicious vegetarian fare while cooking seasonally with the ingredients of autumn.
Celery Root and Apple Bisque with Thyme Croutons; Caramelized Butternut Squash, Kale and Gruyere Cheese Bread Pudding; Moroccan-Spiced Brussels Sprout and Lentil Salad with Yogurt and Cilantro Dressing.
Skills Covered in Class Include: Working with Root Vegetables, Squash and Dark Leafy Greens; Balancing Flavors; Baking Custard; Working with Spices; Cooking Lentils; Preparing Yogurt Sauces.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.