Taste of the Season: August

Instructor: Chef Emily Larsen, Spilling the Soup* 

August: Hot Honey Corn on the Cob, Peach and Tomato Salad with Marinated Chicken (or Tofu), Roasted Okra | Thurs., August 4 | 6 – 7:30 p.m.  

Single Class $30 members | $35 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives.  

 *Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.