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 sunchoke and saffron soup with potato, green grapes, and crispy onions; pan-fried romanesco, cauliflower, and brussels sprouts with persimmon, hazelnuts, and umeboshi vinaigrette; shaved rainbow carrots with gigante beans, tarragon, buttery croutons, pomegranate seeds, and almonds; and charred onion ash pasta with kabocha ricotta, pickled shallot, calabrian chili, and sorrel.

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.