Explore all of the wonderful ingredients of late summer and early autumn like squashes, late season tomatoes, brussel sprouts, leeks, and so many more. We will be making three delicious different salads and learn how to preserve tomatoes two ways, roast various vegetables, cut greens, and pickle aromatics, and cook native grains like rye and wild rice.
Explore the ingredients, spices, and cooking methods that make this time of year so healthful.
Menu:
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Three Sisters Salad with Roasted Squash, Pickled, Corn, and Black Bean Fritters
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Maple Roasted Brussel Sprout and Apple Salad with Bacon & Wild Rice
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Italian Chopped Salad with Local Meats and Rye
Class prices includes generous sampling of everything prepared, one glass of wine, beer, or non-alcoholic beverage, and printed recipe copy.
