Maximize flavor without meat! In this class led by Renee Martin you’ll receive demos and hands-on experience cooking creative vegetarian dishes inspired by leaders in the cuisine like Yotam Ottolenghi, Naomi Pomeroy, and David Tanis. Start your year off with a new appreciation for vegetarian cooking and its vibrant flavors.

Guests will learn to prepare the items below, and the class with end with a sit-down dinner! Beverages also provided.

MENU:

• Slow Roasted Tomato Tartare on Crostini
• Garlicky Kale Puree with Marscarpone Polenta
• Shaved Fennel Salad with Figs, Olives and Hazelnuts
• Wild Chanterlle Mushroom Ragu
• Roasted Carrots with Farro, Chickepeas, and Herb Tahini Sauce