We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Pumpkin Risotto with Roasted Grapes, Chevre, and Fried Rosemary
Radicchio, Apple, and Parmesan Salad with Roasted Shallot Balsamic Vinaigrette

 

Shopping List:
Produce:
sugar pie pumpkin or other winter squash
seedless grapes
apple
radicchio
arugula
garlic
sage
thyme
rosemary
shallots

Dairy:
butter
chevre
parmesan cheese

Dry Goods / Pantry:
Carnaroli or Arborio rice
chicken, vegetable, or parmesan broth
white wine
olive oil
high heat oil like safflower oil
balsamic vinegar
pepitas or shelled pumpkin seeds
honey
dijon mustard
Flaky salt
Kosher salt
Freshly ground black pepper

Equipment List:
Baking trays lined with parchment paper for pumpkin, grapes, pumpkin seeds, pecans (pecans and pumpkin seeds should be toasted ahead of time)
Wide heavy bottomed pot for making risotto
4 quart pot for broth
Small pot or pan to fry rosemary
Chef knife and cutting board
Wooden spoon
Blender or immersion blender
2 large mixing bowls
Vegetable peeler