Spring Farm-to-Table Vegetarian Workshop
Put away the crockpot and lighten up with the bounty of spring. This cooking workshop encourages students to create healthy meals with local produce. The seasonal menu may include dishes such as roasted radishes with brown butter; portobello mushrooms stuffed with artichokes, leeks, and pine nuts; and a spring greens and cannellini bean soup. When the cooking is complete, students will enjoy the tasty meal with the entire class. Tue 5:30-9 p.m.Date: Apr 23, 2013 5:30 pm - Apr 23, 2013 9:00 pm
Venue: Auguste Escoffier School of Culinary Arts
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