Taste of the Season (Series)

Instructor: Chef Emily Larsen, Spilling the Soup*

January: Grain Bowl | Thurs., Jan 6 | 6 – 7:30 p.m. 

February: Small Plates | Thurs., Feb 3 | 6 – 7:30 p.m.

March: Levelled Up Comfort Food | Thurs., March 3 | 6 – 7:30 p.m.

April: Shades of Green | Thurs., April 7 | 6 – 7:30 p.m.


Class Series $90 members | $110 nonmembers

Grocery Pickup $30 per class

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. 


January Grain Bowl – Farro with Caramelized Sunchokes, Charred Rapini (Broccoli Rabe) and Celery Leaf Gremolata (vegan)

February Small Plates – Cider Glazed Apples and Turnips with a Mushroom, Spinach and Horseradish Toast (vegan)

March Levelled Up Comfort Food – Toasted Gnocchi with Bacon, Goat Cheese and Chives

April Shades of Green – Creamy Watercress, Pea and Mint Soup with Asparagus Spinach Salad (vegan, GF)

*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 (with the exception of Tuesday classes, pickup available day of only). 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.