Farm to Table Cooking Class with Chef Wendy Deaton
The changing of the leaves and brisk days inspired Chef Wendy to create a delicious fall dinner to highlight the best in the northwest
AUTUMN IN THE PNW MENU
Learn to cook with local seasonal ingredients and how to transform your fall dinners. This harvest feast is warm and cozy and will teach you new ways and ingredients to cook and eat seasonally.
With dairy, eggs, meat
CLASS NOTES
This is a hand-on format class for adults
Class information will be emailed 48 hours before class. Please contact us if you don’t receive the class information.
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Radicchio with Parm Crackers and Dates
Chicken thighs, quince, cipollini, preserved lemon served with crusty bread
Double rye buckwheat plum cake
