Elegant Fall Fusion Cooking Demonstration

This class focuses on balance and contrast: velvety textures against crisp elements, bright fruit alongside slow-braised richness, and warm spices paired with cool-weather ingredients. The menu includes an Apple Butter Old Fashioned, autumn vegetable and apple bisque, arugula salad, red wine braised short ribs, roasted heirloom carrots, and poached pear with whipped mascarpone. BYOB.