Fall’s Super Food Harvest

Thu, 10/23/2014 - 6:30pm to 9:00pm
Class Type: 

Learn how to combine brightly colored fall fruits and vegetables for maximal nutritional benefit and taste.  On the menu:  Italian Parsley and Pistachio Nut Pesto Crostinis; Wild Greens Salad with Fig and Pomegranate Vinaigrette; Butternut Squash and chick Pea Stew; Quinoa and Wild Rice Pilaf with Toasted Hazelnuts.  For dessert, Coconut Caramelized Apples with Sour Cherries or Cranberries.

Instructor: 
Chef Jeffery Hauptman and Dr. Lissa McNiel, ND