The bounty of autumn brings fall greens, heirloom potatoes, beans, and squash. Let’s figure out how to put vegetables and grains (and sometimes meat!) together to make a well balanced and flavorful meal. We’ll even call it a salad! We’ll prepare a variety of green, potato, bean and grain salads with both classic and innovative flavor combinations. Our chefs will show you how to build on a basic vinaigrette that can balance and enhance a “salad” and offer tips on how to expertly compose an impromptu salad using meats, greens and grains. Learn how to enhance flavors with saltiness (like anchovies or cheese) or a variety of acids (try lemon juice or pickled components), and sweet (think fresh or dried fruit) then sit and enjoy the fruits of your labor with a crisp lovely wine!
Class culminates in a family style meal served around our beautiful barnwood tables.
On the menu…. crisp apple salad with Thai chili vinaigrette ~ warm steak salad charred red onion & olive ~ wild mushroom, potato & wilted green “salad” ~ pickled stone fruit & fresh mozzarella “salad”
A welcome cocktail and glass of wine with dinner is included. Additional wine & beer is available for purchase. Non-alcoholic beverages are always included.