Plant Based Meals: Fall Harvest
A diet rich in things from the earth is not just for vegetarians, but many of us are only comfortable with the basics of meat & potato cookery. Join us as we gain inspiration from the rich fall vegetable harvest, and learn how to each a rich, filling, satisfying plant based diet. Together we’ll learn how to give depth to vegetables by roasting, and how little garnishes like herb oil can make a huge difference in your finished dish.?ÿ We’ll make a rustic free-form galette filled with hearty wild mushrooms. We’ll demystify working with beans, to see how simple cookery of heirlooms beans are versatile and protein-packed tools from the pantry. For dessert, we’ll poach pears in a cinnamon and clove-spiced red wine sauce and whip up two kinds of cream, one dairy-full and one dairy-free, to satisfy everyone you know!?ÿ Class culminates in a family style meal around our beautiful barnwood tables.

On the menu….roasted delicata squash salad with kale and maple pecans ~ roasted cauliflower soup with herb oil ~ wild mushroom buckwheat galette with chevre ~ poached pears with cinnamon “cream”

Enjoy a glass of wine or beer upon arrival and one with dinner as well!