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…
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.
