Tuesday February 28
Peak Season: Winter Vegetables$85.00
The glory of cold season veggies!
Chef instructor Bridget Charters will be bringing in cases of winter vegetables for this class. She’ll be featuring the same types of produce you’ll find at the local farmers markets this time of year, such as parsnips, potatoes, rutabagas, kohlrabi, sunchokes, escarole, endives, beets, onions, celery root, and cabbages. You might not know how to prepare some of these vegetables at all, and if you do, you might no know how to make them as tasty and exciting as vegetables we eat in the peak of summer. But Bridget will be here to show you that there are plenty of fabulous local vegetables available in the winter season if you just know how to handle, prep, and cook them for maximum deliciousness.
Bridget will show you how to make a creamy white winter vegetable gratin, then you’ll get to roll up your sleeves and make your own foil pan of gratin. As the gratins are baking in the Hot Stove Society ovens, Bridget will teach you an array of different methods that bring out the best for each type of produce, and you’ll enjoy substantial tastes of every dish Bridget demos. At the end of class, you’ll take your foil pan of gratin home with you.
What You’ll Learn:
- Methodology: prep and handling of winter vegetables and which techniques work best for each type- demo
- How to make a creamy vegetable gratin- demo and hands-on
- How to make winter salads- demo
- How to roast winter vegetables- demo
- How to braise winter vegetables- demo
- How to saute winter vegetables- demo
If you have a question about this class or would like to be put on a wait list, please contact email@example.com and include the name and date of the class with your question.