Sunday, November 5, 3:00 pm
• Winter squash soup with warm spices, pear, and adzuki beans, topped with caramelized shiitake mushrooms
• Sweet potato and rosemary drop biscuits
• Shredded Brussels sprout and kale salad with cranberries, kumquats, and mustard maple dressing
• Baked turnip gratin with walnut sage cream
• Roasted red chard
• Savory stuffed mini winter squashes for the holiday table
• Apple hand pies with cardamom vanilla ice cream
• Toasty cozy drink – tbd
• Bonus leftovers recipe – chickpea pot pie
Ten people max. BYOB welcome. Food allergies cheerfully accommodated with advance notice.
This class is now sold out. Let us know if you want to be on the cancellation list.
Bookings are no longer available for this event.