Just because the farmers markets aren’t as vibrant as during the summer months doesn’t mean that fresh produce doesn’t abound. In this class Marie Rutherford embraces winter's bounty as she teaches you how to make a cozy winter menu with some of our farmers market favorites. You'll make mushroom, chestnut, roasted squash, and chickpea soup with rosemary oil; French onion panade with leeks and comté cheese; grilled garlicky cabbage with sunflower cream, shaved scarlet turnips, shaved purple daikon radish, pomelo, herbs, and preserved lemon and honey dressing; and chicories, burrata, fennel, hazelnut dressing, and crispy shallots.

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.