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Create Inspired Meals With Fall Vegetables (Yes it's possible!)

Plant Based Meals: Fall Harvest

A diet rich in things from the earth is not just for vegetarians, but many of us are only comfortable with the basics of meat & potato cookery. Join us as we gain inspiration from the rich fall vegetable harvest, and learn how to each a rich, filling, satisfying plant-based diet.

Together we'll learn how to give depth to vegetables by roasting, and how to turn that into a delicious squash soup. We'll make a rustic free-form galette filled with hearty wild mushrooms and kale. We'll enjoy brussels sprouts without the fuss of having to cook them into a soggy mess. For dessert, we'll bake tart apple crisps and whip up two kinds of cream, one dairy-full and one dairy-free, to satisfy everyone you know!

Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine, beer, or a non-alcoholic beverage upon arrival and another with dinner.

You Will Learn

  • How to roast vegetables
  • Make a vegetable soup
  • Create a gallette
  • How to shave Brussel sprouts
  • Bake tart apple crisps


  • Chef Kate Johnson
  • Sommelier Jean Householder

On the Menu

~ Roasted Squash Bisque with Herb Oil and Candied Pepitas
~ Shaved Brussels Sprout and Apple Salad
~ Kale and Wild Mushroom Galette with Sourdough Crust
~ Apple Cranberry Crisp with Cinnamon Cream


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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.