Roasting Vegetables

 Registration is closed for this event
Tired of eating mashed, boiled, or raw vegetables? Try roasting them!

Join us in our historic summer kitchen where we will fire up the wood burning squirrel tail oven as well as our modern electric range to play with roasting our veggies! Fall vegetables like potatoes, pumpkin, squash, zucchini, onions, peppers, eggplant all become more delicious as roasting softens and seetens them.  Students will explore different techniques for roasting - wet and dry.  Roasted vegetables will be served with fresh baked flat breads.  All materials are included. Class size is limited to 10, so register early!

When
September 12th, 2017 from  6:00 PM to  8:00 PM
Event Fee(s)
Workshop Fee $20.00