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 cauliflower steaks with herby hazelnut gremolata and brown butter cauliflower puree; raw and charred Brussels sprouts with lemon, walnuts, and pecorino; roasted acorn squash with burrata, fried sage, and spiced acorn pepitas; blistered carrots with honey, almonds, and black pepper yogurt; and apple cider ice cream with bay leaf caramel.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.