Farm-to-table is today's hot restaurant trend, but there's no need to eat out to savor our regional bounty. Our Chefs will guide you through recipes using the best of our Midwest farms, orchards and fields in this vegetarian hands-on class.
Menu:
- Pear, Roasted Beet and Baby Kale Salad with Apple Cider Vinaigrette and Candied Walnuts
- Cream of…
Farm-to-table is today's hot restaurant trend, but there's no need to eat out to savor our regional bounty. Our Chefs will guide you through recipes using the best of our Midwest farms, orchards and fields in this vegetarian hands-on class.
Menu:
- Pear, Roasted Beet and Baby Kale Salad with Apple Cider Vinaigrette and Candied Walnuts
- Cream of Brussels Sprout Soup with Sweet Potato Biscuits
- Roasted Acorn Squash Stuffed with Cranberry, Quinoa and Wild Rice Pilaf
Skills covered in class:
- Working with and selecting seasonal produce
- Roasting root vegetables
- Making vinaigrette
- Balancing flavors
- Preparing candied nuts
- Working with dark leafy greens
- Making pureed soups
- Preparing quick breads
- Working with grains
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.
