5/1/19 6:30 – 9:00 pm Vegetable Forward (Hands On)



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Chef Kiley Fields presents Vegetable Forward (Hands On)

It’s mid spring and gardens are coming to life with baby greens, tender shoots and stalks aplenty. As the weather warms and the markets fill with fresh and lush, it’s easier to make vegetables the focal point of a meal. Vegetable forward doesn’t require one to become a vegetarian but instead, shifts the focus from vegetables as a garnish or side dish to star of the plate.

On the menu: Cannellini Bean and Caramelized Fennel Crostini with Crispy Bacon, Celery Salad with Feta and Soft-Boiled Egg, Eggplant and Mushroom Ragu with Pappardelle, and Caramel Pear Cake