Farm to Fork – Fall (virtual)

All class menus are adapted to fit the season, but Farm to Fork really focuses on what is available right now at your local farmers market. Here’s a sampling of what we have done in class before.

Sage Pumpkin Galette with Spiced Pepita and Vegan Jerky
Sweet Potato Canape with Caramelized Brussels and Bacon
Grilled Persimmon Salad with Maple Spiced Walnuts
Salvadorean Hash with New Potatoes
Shaved Fall Salad with Local Smoked Salmon
Grilled Fig with Farmers Market Brie

Leave a Reply

Your email address will not be published.