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Cooking with Seasonal Ingredients – CLASS FULL: PLEASE EMAIL TO BE WAITLISTED
September 29, 2021 @ 6:00 pm - 9:00 pm
This class will show you how to make the most of all those veggies from the farmers market!
- Creamy Gnocchi and Three Greens Stew
- Roasted Cauliflower Wedges topped with Garlicky Mushrooms and Arugula
- Braised Tarragon Chicken on a bed of Buttery Herb Mashed Potatoes
- Orange and Honey Glazed Carrots and Parsnips
- Warm Baked Plum Raspberry Cake topped with Chantilly Cream
(Vegetarian substitution available upon advance request)