Vegetarian Market Bounty 


In this class we’ll create a healthy bounty of delicious, 
market fresh, farm to table dishes. Gluten Free/ Vegan
 

Tuesday, November 19th, 2019/ 6pm to 9pm/ open
(95.) per person

Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!

Acorn Squash Rings-Cremini-Arugula-Endive Salad
Roasted acorn squash rings, toppled with a salad of sautéed cremini mushrooms, arugula, endive, *goat cheese, currants and toasted pecans
Organic Beet and Root Vegetable Soup
A hearty soup of fresh beets, carrots, turnips and cabbage in a vegetable broth
Roast Brussels Sprouts and Shallots with Star Anise
Roast Brussels’ sprouts, grapefruit, caramelized shallots and star anise
Persimmon-Pomegranate-Pear Mélange 
A fresh fruit mélange of persimmon, pomegranate, pears and cardamom 
(Note: *omit cheese for vegan diet)