Potato Salad

A diet rich in foods from the earth doesn’t have to lack flavor and depth.

Plant Based Meals: Bountiful Salads

The bounty of spring brings tender greens, heirloom potatoes, brassicas and green vegetables. We’ll prepare a variety of green, potato, bean and grain salads with both classic and innovative flavor combinations.

The recipes you’ll learn will be technique-driven, meaning you’ll be able to apply what you learn to make many variations to last throughout the season. Each item could be a complete vegetarian meal in itself or be a fantastic accompaniment to your favorite protein.

You’ll even learn which whole meal salads can be done in advance, and even the best way to pack them for travel – be it for your lunch, picnic or potluck.

Come enjoy late spring from the garden at The Kitchen!

As always, this hands-on cooking class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine or beer upon arrival and another with your meal! All non-alcoholic beverages are also included.

You Will Learn

On the Menu

~ the perfect mason jar green salad
~ curry roasted fennel salad with rosemary tahini dressing
~ roasted cauliflower and farro salad with caper-raisin vinaigrette
~ antipasto pasta salad

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Plant Based Meals: Bountiful Salads 061224PBMBS
This registration serves as the ticket for one adult to a hands-on cooking class on Wednesday, June 12th at 6 pm
$ 110.00
4 available
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Cancellation Policy

Due to the nature of our events, classes, and dinners, all payments are non-refundable or exchangeable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund, exchange, or apply a credit to another offering. All payments are final.