Falling into Farm to Table Fresh

Description

Join us for an evening of hands-on cooking, inspired by the best of the fall harvest. We’ll take familiar seasonal ingredients and turn them into a beautiful, comforting meal filled with layers of flavor and a few delicious twists along the way. Menu- *Broccoli Caesar Salad, a fresh twist on the classic Caesar, featuring crisp broccoli, Italian kale, homemade crunchy croutons, Parmesan cheese, pepitas and a creamy homemade Caesar dressing. *Zuppa Toscana, comforting Italian soup made with savory sausage, tender potatoes, tomatoes, zucchini, and a rich, broth that’s perfect for cool autumn evenings. *Lemon Peppercorn & Parmesan Spaghetti Squash, roasted spaghetti squash tossed with fresh lemon, cracked black pepper, butter, and freshly grated Parmesan for a light yet satisfying seasonal side dish. *Poblano Stuffed Peppers with Sage & Fennel Sausage, topped with Pesto Cream. *Gingered Turkey Tenderloin, herbed and seared to perfection, paired with tender apples in a warm ginger-infused sauce that captures the essence of the season. *Roasted Butternut Squash Rissoto with Brown Butter Sage, a perfectly creamy side dish. *Brown Butter Pumpkin Cake with Maple Cream Cheese, a moist, warmly spiced pumpkin cake with cinnamon, nutmeg, and cloves, topped with a luscious maple cream cheese. Participants will enjoy working in pairs, to complete the full menu, which will be eaten together at our community table. All recipes are included. Students ages 16+ may register for this class. Students may arrive only 10 minutes prior to the start for apron fitting and hand washing. About Allergies: At Culinary Cottage Teaching Kitchen, we strive to create a safe and welcoming environment for all participants. However, please be aware of the following: • We regularly handle and use common allergens including, but not limited to: milk, eggs, wheat, soy, peanuts, tree nuts, sesame, fish, and shellfish. • While we practice safe food handling procedures and proper sanitation, we cannot guarantee that any food prepared in our kitchen is completely free from allergens. • Cross-contact may occur due to shared equipment, utensils, surfaces, and storage areas. Allergies will be considered, but not guaranteed. Allergy concerns must be discussed verbally with a chef BEFORE registering for class. Our Cancellation policy applies.