CLASS: Root to Stalk
Chef: Susan Hearn
It’s time to return to your roots, root vegetables, that is. Susan Hearn, owner of Satisfy Your Soul product line, shows you how to get the most out of farmers’ market finds this fall, from root to stalk. Learn to purée, sauté, roast and grill your roots and stalks for a warm and delicious menu that transitions to fall.
Menu: Asparagus and Potato Soup; Beet Green Salad with Roasted, Marinated Beets and Carrots, a Sherry Vinaigrette and Warm Pistachio Crusted Goat Cheese; Cajun Veggie Burger with Guacamole and Potato Skin Chips; Chocolate Beet Bundt Cake with Chocolate Ganache Glaze