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18 Reasons: High Voltage Vegetables: Winter

February 3 @ 6:00 pm - 9:30 pm
A baking tray with roasted Brussels sprouts and grapes, advertising a cooking class titled "High Voltage Vegetables: Winter" on Tuesday, February 3, from 6 to 9:30 PM with instructor Marie Brennan.

$205.00 USD
Member’s Price: $195.00

Ready to crave collards and buy out the chicory bin? Welcome to Marie’s High Voltage Vegetables: Winter Edition—full-flavored, no-holds-barred vegetable cooking.

This menu features ultra-opulent, shockingly simple Roasted Brussels Sprouts with Shiitakes, Grapes, and Coffee Rub; a cozy Tomato-Braised Fennel & Winter Greens White Bean Stew that rescues those virtuous greens in your crisper; and a Winter Chicories Salad—radicchio and endive included—with a dressing that tames bitterness and becomes your new house default.

With a little coaxing and the right prep, sturdy winter veg turn into dishes you’ll cook—and riff on—until May. Come for bold flavor; leave with keeper recipes and the know-how to make vegetables the most exciting thing on the table.

MENU

Collard and Kimchi Gratin

Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub

Tomato Braised Fennel & Winter Greens White Bean Stew

Winter Chicories Salad with Radishes, Avocado & Shio Koji Dressing

Flourless Root Vegetable Brownies with Yuzu Icing

Details

  • Date: February 3
  • Time:
    6:00 pm - 9:30 pm

Venue

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