If you are trying to incorporate more vegetables in your diet, or feel like you’re in need of veggie inspiration, this class is for you!

A diet rich in foods from the earth doesn’t have to lack flavor & depth. The bounty of summer brings tender greens, heirloom potatoes, greens, summer squash and shelling beans. We'll prepare a variety of green, potato, bean and grain salads with both classic and innovative flavor combinations.

The recipes you’ll learn will be technique driven, meaning you’ll be able to apply what you learn to make many variations to last throughout the season. Each item could be a complete vegetarian meal in itself, or be a fantastic accompaniment to your favorite protein.

You’ll even learn which whole meal salads can be done in advance, and even the best way to pack them for travel – be it for your lunch, picnic or potluck.
Come enjoy early summer from the garden at The Kitchen! Class culminates in a delicious meal served family style around our beautiful barn wood tables.

You will be greeted with a complimentary sparkling wine welcome cocktail, and offered another glass of wine with dinner. Additional wine and beer is available to purchase.

• How to prepare green, potato, bean, and grain salads with both classic and innovative flavor combinations
• Technique-driven recipes with multiple applications

Chef Kaila Feves, a trained chef and functional nutritionist, brings years of experience to The Kitchen helping people realize their health goals through food.

She is an engaging instructor that will help make you more confident in your vegetable cookery!

Umami salad: Mushroom "bacon", roasted sesame tofu, cucumber, baby kale and arugula with a miso ginger dressing

Mediterranean salad: chopped romaine, baby tomatoes, Kalamata olives, quick pickled onions, cucumber, basil, crunchy chickpeas and a Greek vinaigrette

Kale Caesar salad: lacinato kale, romaine, handmade croutons, toasted pepitas and a cashew caesar dressing