The slow transition from summer to fall reveals a bounty of market-driven inspiration. In-season fruits and vegetables at peak flavor require little of the cook, allowing our imagination to create timely dishes that evoke the cooler, shorter days. In this class, we’ll harness the beauty of just-picked produce in service of spontaneous seasonal desserts. Based on availability on the day of class, recipes may include: Sweet Potato Tart, Apple Confit, Parsnip Cake with Goat Cheese Fondant, and Sweet Corn Custard with Blueberries and Maple Syrup.
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