September 16th, 2016
Prepare your palate for the flavors of fall. Fresh seasonal produce takes the stage in our upcoming cooking class on September 24 at 11:30 a.m.
Heirloom squashes, tomatoes, corn, and apples are the foundation of the inspired menu. Chef Brooke Kravetz demonstrates the sous-vide technique, a cooking method in which food is placed under water in a sealed bag so it can be cooked at low temperatures. It will be your secret to easy holiday entertaining.
warm house-made ricotta cheese, basil oil
roasted Indian corn, cider glaze