This time of year it is truly a culinary dream! Pretty much everything you can think of from fruit, to root, brassicas, squashes, peppers, tomatoes, mushrooms….its all happening.
Think brussel sprout kimchi.
Cashew cheese stuffed and smoked Morels.
Sun dried indigo rose tomato black garlic tapenade on a rosemary parmesan crisp
Preserved Lemon peach tort with rye graham cracker crust and a habenro coconut ice cream. Or something like that!
We’ll also learn how to balance flavors with ease and grace. You’ll learn how to make dishes with bold flavors and pleasing textures that excite meat eaters, vegans, gluten free, dairy free, and people with sensitive diets. This class is both lecture and experiential. Come hungry and bring your questions.