9/20 Harvest Flavors: A Cozy Fall Menu

Harvest Flavors: A Cozy Fall Menu Cooking Class

Saturday September 20th, 6:30 to 10:00PM

Chef Jeanine Kelly

Join us to celebrate the bounty of autumn in this hands-on cooking class where earthy flavors and comforting dishes take center stage. Together, we’ll prepare a seasonal feast that begins with a silky mushroom ragù over protein packed butter bean purée and moves into a show-stopping entrée of roasted pork tenderloin with balsamic figs. Alongside, you’ll master pillowy mashed sweet and gold potatoes, and a medley of roasted carrots, celeriac, beets, and parsnips brightened with smoky Romesco sauce. Crisp shaved Brussels sprouts tossed in a Caesar-style dressing add freshness to the table, and we’ll end on a sweet note with a decadent pecan upside-down cake. Jeanine's menu is the perfect way to warm up your kitchen and your spirit with the flavors of fall.

Menu

• Shaved Brussels Sprouts Caesar Salad: Fresh Brussels sprouts shaved thin and tossed in a creamy Caesar-style dressing, topped with crunchy croutons and Parmesan.
• Mushroom Ragù on Butter Bean Purée: A rustic, earthy ragù made with a medley of mushrooms, simmered slowly to bring out deep umami flavors, served over a silky butter bean purée.
• Roasted Pork Tenderloin with Balsamic Figs: Tender, juicy pork tenderloin roasted to perfection and paired with caramelized balsamic figs, adding a sweet-tart richness that elevates this autumn centerpiece.
• Mashed Sweet & Gold Potatoes: A creamy, colorful mash of sweet and Yukon gold potatoes blended together, creating the perfect balance of buttery, savory, and naturally sweet flavors.
• Roasted Root Vegetables with Romesco Sauce: Carrots, celeriac, beets, and parsnips roasted until caramelized and served with a smoky, nutty romesco sauce — a bold and flavorful companion to seasonal roots.
• Pecan Upside-Down Cake: A rustic, gooey cake baked with caramelized pecans on top, flipped to reveal a golden, sticky-sweet finish that’s the perfect taste of fall.
• BYOB