10/15 Abundant Harvest - Plant-based Meals from the Garden
$95.00
Abundant Harvest - Plant-based Meals from the Garden
Wednesday October 15th, 6:30 to 10:00Pm
Chef Terry Walters
Celebrate the flavors of the season with a vibrant, plant-based menu that highlights the garden’s abundance. In this hands-on class, you’ll learn how to transform fresh vegetables, fruits, nuts, and grains into comforting, nourishing dishes that are as beautiful as they are delicious. From bright starters to a decadent dessert, this menu showcases the richness of plant-based cooking and will inspire you to bring more seasonal produce to your table. Together, we’ll cook, taste, and share a feast that honors the harvest.
Menu:
Carrot Cashew Miso Dip with Crudité
A silky dip made with roasted carrots, creamy cashews, and a touch of miso, served with crisp seasonal vegetables for dipping.
Sweet and Savory Root Vegetable Soup
A comforting blend of autumn root vegetables simmered into a hearty soup that balances earthy sweetness with savory depth.
Cabbage Sauté with Tart Cherries and Crisp Apples
Shredded cabbage sautéed until tender, brightened with the sweet-tart pop of dried cherries and fresh apples.
Glazed Tempeh and Sweet Vegetables
Tempeh caramelized in a savory-sweet glaze, served with roasted seasonal vegetables for a hearty, satisfying main dish.
Chocolate Lover’s Tart
A rich, velvety chocolate tart with a crisp crust — indulgent, decadent, and the perfect way to end a garden-inspired meal.
BYOB
