A Fall-Focused Exploration of Seasonal Technique
Fall produce offers rich flavor, vibrant color, and endless opportunity for creativity … if you know how to bring it to life. In this hands-on class, we’ll dive deep into professional techniques that elevate seasonal vegetables from supporting roles to center stage.
This class is limited to 8 attendees and you’ll be working at your own station with chef guidance. You’ll learn to cook essential fall produce:
- Delicata Squash
- Brussels Sprouts
- Beets
- Maitake Mushrooms
- Rainbow Carrots
- Lacinato Kale
Throughout the class, you’ll learn how to:
- Maximize flavor through caramelization, searing, and browning
- Balance sweet, acidic, and bitter notes for well-rounded vegetable dishes
- Master knife cuts for even cooking and elevated plating
- Apply professional finishing techniques like infused oils, gremolatas, and flavored salts
You’ll walk away with a full plate of dishes and a repertoire of techniques to use all season long.