CLASS: Farm to Fork: Chile Roasting
You may ask what kinds of vegetables are plentiful at the farmers market for fall, and the answer is: chiles! Join Alex from Peregrine Farms, Craig the "Tomato Man" and the Cooking School Staff for a roasting good time! We will roast the chiles, then use them in interesting recipes. If you are averse to spicy food, do not be discouraged; chiles lend much flavor and in our preparations, the flavor will reign!
Menu: Freshly Roasted Pepper Salsa with Blue Corn Chips; Chiles en Nogata; Roasted Pepper Soup; Mexican Chile Chocolate Brownies with Cinnamon Scented Crema