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 Marie Rutherford 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 pan-fried cauliflower with capers, scallions, and lemon salmoriglio (a Sicilian sauce of olive oil, lemon, garlic, and oregano); roasted fall squash with green tahini, fried sage, and pistachio butter; fall vegetable crinkle cake with crispy phyllo and savory custard; and grilled radicchio with beet syrup, blue cheese, shaved celery, and blistered sweet corn.

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.