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Root-to-Tip: Creative Veggie Cooking – SOLD OUT
July 17 @ 6:00 pm - 8:00 pm$40
Unsure what to do with broccoli stems or how to tackle a glut of zucchini from your garden?Take a tip from the plant-forward restaurant chefs who are making veggies interesting. Chef Robin Asbell will teach you how to waste no more, coax layers of flavor from simple vegetables (and avoid resorting to making a dozen loaves of zucchini bread) in this hands-on class. She’ll lead you through three delicious, seasonal recipes, each highlighting the various parts and attributes of a particular vegetable, like Zucchini Noodles (or “zoodles”) in Roasted Zucchini Parmesan Pesto with Fried Zucchini Blossoms. You’ll see vegetables in a whole new light!