It’s hard to get too down about the shorter, cooler days when the change of seasons means that the fall harvest is coming! In this class Renée Beaudoin will show you how to create a fabulous autumn meal with some of our favorite ingredients found at the farmer’s market. You’ll make roasted red kuri, honeynut, and kabocha squash stuffed with fontina, chanterelle mushrooms, and wild rice; black pepper brussel sprout gratin with gruyère, pecorino, cauliflower cream, and shaved fennel slaw; Madras curried pumpkin bisque with cashew cream and homemade chili crisp; and honey roasted Bosc pears with spiced pinot noir syrup, whipped yogurt, and hazelnut crumble.
We are excited to welcome you into our space and would like to remind you of our covid policy. If you have had symptoms of Covid within 10 days of class, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.