Create Inspired Meals With Fall Vegetables (Yes it's possible!)

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 to turn that into a delicious squash soup. We'll make a rustic free-form galette filled with hearty wild mushrooms and kale. We'll enjoy brussels sprouts without the fuss of having to cook them into a soggy mess. For dessert, we'll bake tart apple crisps and whip up two kinds of cream, one dairy-full and one dairy-free, to satisfy everyone you know!

Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine, beer, or a non-alcoholic beverage upon arrival and another with dinner.

• How to roast vegetables
• Make a vegetable soup
• Create a gallette
• How to shave Brussel sprouts
• Bake tart apple crisps

• Chef Kate Johnson
• Sommelier Jean Householder

~ Roasted Squash Bisque with Herb Oil and Candied Pepitas
~ Shaved Brussels Sprout and Apple Salad
~ Kale and Wild Mushroom Galette with Sourdough Crust
~ Apple Cranberry Crisp with Cinnamon Cream