Just because it's winter doesn't mean all the vegetables are hibernating. If you're still dreaming about the farm-to-table dining experience, this hands-on class is for you. You'll learn how to select and prepare dishes that highlight the best fruits and veggies the cold months have to offer, including polenta squares with wild mushroom tomato sauce; root vegetable gratin; and baked apples with cinnamon custard sauce. Instructor/chef Joe Kirwin will be on hand to demonstrate and give helpful hints. Register here. Fri 5:30-9 p.m.

Date: Jan 4, 2013 6:30 pm - Jan 4, 2013 10:00 pm
Cost: $95.
Venue: Auguste Escoffier School of Culinary Arts