Vegetarian Fall Feast
Cooking Class for Ages 16+
Wednesday, November 11th | 6:00-8:00pm

Enjoy a fresh, seasonal menu that celebrates clean, plant-based cooking. Chef Tiffiny Dawson will guide you through a creamy Vegan Mushroom, Leek & Spinach Risotto, a colorful Fall Salad with arugula, roasted squash, apples, pepitas, and maple vinaigrette, and a rustic Pear Galette for dessert. Perfect for anyone looking to incorporate more wholesome, plant-based meals into their routine while learning techniques that bring out the best flavors of the season.

Menu:

• Vegan Mushroom, Leek, & Spinach Risotto
• Fall Salad with Arugula, Squash, Pepitas, Apples, and Maple Vinaigrette
• Rustic Pear Galette

Skills You’ll Learn:

• Kitchen Safety
• Knife Skills
• Using plant-based “butter”
• Balancing flavor & nutrition in plant-forward meals

What you’ll take home:

• Any leftovers you don’t eat during class
• Recipes, instructions, and tips for recreating the meal at home

More about this class:

• Class is for ages 16+
• Great for beginner to advanced cooks.

**If you have any food allergies, food intolerances, or aversions, please contact the Baker Hunt Administration office before signing up for any cooking or baking classes.**

** Please stay home if you are feeling sick.

Instructor: Tiffiny Dawson