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 a few 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:
Carrot and beet tian with browned butter and marjoram
Roasted squash and brussels sprout salad with apples and spicy pumpkin seeds
Caramelized celery root skillet bread with garlic and parmesan

Shopping List:
Produce:
red beets
carrots
shallot
marjoram or sage
celery root
honeycrisp apples
delicata or kabocha squash
brussels sprouts

Dairy:
unsalted butter
whole milk
parmesan cheese
sharp cheddar cheese

Dry Goods / Pantry:
vegetable stock
instant or active dry yeast
all-purpose flour
honey
sherry vinegar or champagne vinegar
vegetable oil
olive oil
dijon mustard
pepitas (shelled pumpkin seeds)
kosher salt

Protein:
eggs

Spices:
ancho chili powder or chili powder of your choice
cayenne pepper
granulated garlic
smoked paprika
freshly ground black pepper

Equipment List:
10” cast iron skillet or cake pan
10”-12” skillet
2 sheet trays
Parchment paper
Box grater (or grater attachment for food processor)
2-3 medium sized bowls
Cutting board
Chef knife
Mandolin and would highly recommend a safety glove
Rolling pin
Medium skillet
Wooden spoon
Kitchen towels