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 Renée Beaudoin 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 roasted red kuri, honeynut, and kabocha squash stuffed with fontina, chanterelle mushrooms, and wild rice; black pepper brussel sprout gratin with gruyère, pecorino, cauliflower cream, and shaved fennel slaw; Madras curried pumpkin bisque with cashew cream and homemade chili crisp; and honey roasted Bosc pears with spiced pinot noir syrup, whipped yogurt, and hazelnut crumble.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!