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Potato and Kale Soup - Ham Hock Greens - Glazed Onions with Saffron and Sherry Vinegar - Simple Indoor Grilled Flank Steak - Wine Poached Pears with Ricotta Cream
What you will learn
For: Ages 18 and Older
Based on our newest book, Eating Local: The Cookbook Inspired by America's Farmers, this is part of a series of classes showcasing the sustainable eating movement and highlighting how to get the most from your local farms and farmers markets.In this class, you'll learn to take advantage of the Northwest's bounty of delicious winter produce. Plus, you'll learn tips and tricks for eating locally all year long.