Join cookbook author Alana Chernila for a meal to honor the vegetables of the New England Fall with a menu from her new book, Eating From the Ground Up: Recipes for Simple, Perfect Vegetables. This will be a hands-on class, so push up your sleeves and
get ready to make watermelon radishes with herb compound butter, scarlet turnip galettes with from-scratch pie pastry, miso greens, and butternut squash custard with bourbon pecans. All vegetables will be sourced locally and at their peak. We'll discuss how to find and store the best vegetables, as well as tricks to bring out the best in every
root and leaf. Students will share a light meal together to truly celebrate the bounty of the
Berkshires. All participants will receive a free signed copy of Eating From the Ground Up.
