Hands-On Vegetarian Thanksgiving

We’ll teach you how to prepare vegetarian delights that will be the star of the show on your Thanksgiving table in this hands-on class.

Menu: 

• Roasted Carrot-Ginger Soup with Chive Greek Yogurt Drizzle
• Balsamic and Butter-Glazed Acorn Squash with Shaved Brussels Sprouts and Parmesan 
• Mushroom Crostata with Caramelized Onions, Fennel and Thyme with Baby Kale-Apple Salad  

Skills covered in class:

• Selecting seasonal produce
• Roasting root vegetables
• Preparing soup
• Balancing flavors
• Working with fresh herbs
• Working with winter squash and dark, leafy greens
• Rolling out pie dough
• Caramelizing onions
• Sautéing mushrooms

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.