Preserving Fall

Start with fresh farm ingredients and follow them through every step – from prep to preserve, to plate. Join Chef Paul Harding for an evening of exploring different ways to preserve the fall harvest and learn how to incorporate them into the perfect dish.

MENU

• Autumn Greens with Apple and Cider Vinaigrette
• Goat Cheese Tart with Spiced Pickled Beets
• Pork Tenderloin with Roasted Pepper and Tomato Relish
• Quebec-style Sticky Pear Pudding with Brown Butter Jam

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.