Farm to Table: Vegetarian Transition to Fall

At the end of the summer, we are left with an abundance from the garden! As the nights get shorter and cooler, our fresh from the garden meals transition to the indoors. The menu this week includes a California chopped salad, Vegetarian chili with a surprise and bite sized apple pies. Class topics and recipes are subject to change depending on availability.

Tickets: $60-$70
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