It's time for the unthinkable: a class taught by a vegetarian butcher.... Well almost.
This class is focused on concentrating flavor, balancing texture and maximizing color on your plate while letting meat take a secondary role in your meal. We'll explore how to understand your desired out comes of a vegetable based dish, the natural characteristics of vegetables and the importance of spice and herb usage. You'll learn a variety of key cooking methods including blanching, roasting, grilling and more.
At our Ferndale location June 28th 6-7pm and at our Grosse Pointe location July 26th 6-7pm