November 11 - The Versatility of Autumn Vegetables 12-2pm

Product Description

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. 

    $ 70.00