Take advantage of fall's bounty of veggies to create soups, entrees and grilled salads.
• Grilled Romaine Salad, Apple, Shaved Sunchoke, Buttermilk Dressing
• Baked Clams, Mustard Greens, Gruyere, Roasted Garlic Bread Crumbs
• Braised Tuscan Kale, Chicken Confit, Lentils, Baby White Turnip
Maximum group size is 10 and we must have a minimum of 4 people per class. We do parties of up to 100, call 802-253-8050 for more details.