Many of our students have asked for knife skill instruction so Chef Kathleen Sanderson developed this menu to help hone your skills while preparing a meal filled with late summer vegetables and herbs.
Menu
Roasted Tomato & Basil Soup with Parmesan Frico
Vegetarian Roasted Vegetable Bolognese
Grilled Chicken Bowl with Farro, Tomatoes, Balsamic & Herbs
Vegetable Chili with Lime Crème and Cornbread
Garden Vegetable Tarts
Harvest Fruit in a Pastry Sack