This hands-on class highlights fresh organic ingredients from local farms and sustainable food sources. With just a few tips and techniques at your disposal, you'll be able to take full advantage of the wonderful bounty from your local CSA. This class feature is the latest from the earth's bounty—root vegetables.
Parsnip, Celery Root And Potato Soup - Seared Chicken Breast With Honey Glazed Rutabaga, Carrot and Beet - Pan Seared Salmon with Rosemary Maple Potatoes, Beet Greens and Beurre Rouge - Candied Ginger Scones
Times and Locations: Eating Seasonally Made Easy: Root Vegetables