This is a cooking class taught by the Conservatory’s Sustainability Educator, Heather Bell. During The Sustainable Kitchen series, Heather will talk about the small steps you can take to help the planet while she teaches you to cook something delicious.
In this class Heather will guide students through prepping, cooking, and eating three side dishes that don’t require the oven on the holiday:
Sautéed parsnips with a homemade pomegranate molasses
Winter squash, apple, and warming spices
Grilled fall vegetable medley with blue cheese crumbles complimented by an herby orange vinaigrette
Finally, students will reimagine common Thanksgiving leftovers and turn them into something delicious.
If necessary, please check your spam folder for communications about this class. We ask all participants to be aware of and comply with the Conservatory’s current Health & Safety procedures.