Vegetarian Summer Feast
Seats available: 5
Saturday 08-18-2018
10AM - 12:30PM


Instructor: Christy Williams
Farm-to-table is today's hot restaurant trend, but there's no need to eat out to savor our regional bounty. Our Chefs will guide you through recipes using the best of our Midwest farms, orchards and fields, ready for your table right here and now.
Summer Corn and Herb Chowder; Tomato Puff Pastry Tart with Roasted Garlic and Goat Cheese; Grilled Eggplant Parmesan with Roasted Tomato Sauce and Fresh Mozzarella; Peach Brown Betty.
Skills Covered in Class Include: Selecting Summer Produce; Using Flour as a Thickener; Making Velouté Working with Fresh Herbs and Puff Pastry; Roasting Garlic; Grilling Vegetables; Preparing Tomato Sauce; Selecting Stone Fruit; Making Fruit Fillings.
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.