Before autumn turns to winter, Robin Wheeler has gathered the bounty of rich fall ingredients for an enchanting experience in the kitchen. This hands-on class will make a pear cider-bourbon cocktail shaken over ice with fresh ginger, brie bruschetta with plum-fig-apple compote, a trio of apples and spinach salad with blue cheese and toasted spiced walnuts and pomegranate vinaigrette, apple cider-glazed pork tenderloin medallions over sage and sweet potato gnocchi, roasted Brussels sprouts with crispy pancetta and plum glaze, plus an Asian pear-grape-plum galette with cinnamon whipped cream.
Mon, Nov 25, 6 pm to 8:30 pm