Evento

Root to Stalk Cooking for the Holidays, with author Tara Duggan

{A hands-on cooking class culminating in a three course dinner with wine.}
Tuesday, December 10, 2013, 6-9pm
Tickets: $55 for members, $65 for the general public

Learn how to reduce waste, save a little money and be creative with seasonal vegetables for holiday celebrations. Tara Duggan, a San Francisco Chronicle staff writer and author of the new book Root to Stalk Cooking: The Art of Using the Whole Vegetable will demonstrate how to use up those chard stalks, fennel stalks, carrot tops and even apple peels in seasonal, holiday meals.

Menu

Harissa-Roasted Squash with Mache Salad

Fennel-Roasted Whole Fish

Roasted Root Vegetables with Carrot Top Salsa Verde

Sparkling Apple-Wine Jus

Extra-Fruit Crisp (to use up the apples-flexible ways to use up fruit)

Tara Duggan is a James Beard awardwinning journalist and cookbook author. A staff food writer at The San Francisco Chronicle, Tara has published work in Food&Wine, the New York Times, Chicago Tribune, and Denver Post.

Trained as a chef at San Francisco's California Culinary Academy, Tara has written several cookbooks, including Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013) and The Blue Bottle Craft of Coffee (Ten Speed, 2012).

Ubicación

18 Reasons (Ver)
3674 18th Street
San Francisco, CA 94110
United States

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Comida

Edad mínima: 18

Apropiado para niños: No

Se aceptan perros: No

No fumar: Sí

Accesible a silla de ruedas: Sí

Contacto

Correo electrónico:
support@brownpapertickets.com