November 12 | All Things Squash

In this 3–3.5 hour hands-on class, we’ll work in small groups of two or three, with each group taking on one or two of the recipes that make up the class. You’ll have the opportunity to work closely with your group to learn the techniques, skills and methods behind your dishes, while seeing how the other recipes come together around you. At the end of class, we’ll sit down together to enjoy everything we’ve cooked with wine. Over dinner, Kaelin will bring together the tips, tricks and techniques from the class, along with insights from each group about what they learned, what they found interesting and what made their recipes unique. It’s as much about sharing what we’ve made and learned with each other as it is about the food itself. Kaelin will also share tips on sourcing ingredients, including producers, brands, markets and shops we like to support, and why. Each participant will also go home with a recipe pack containing all of the recipes from class, along with additional bonus recipes and information.

We'll make: Roasted squash with pistachio pesto, feta and pomegranate; squash and ricotta ravioli with brown butter; spiced squash soup with crispy seeds; warm squash, bitter greens and apple salad; pumpkin pie and the best pumpkin cupcakes with a cream cheese icing. We'll talk about different varieties of squash, using canned pumpkin and storing squash as well. 

We can accommodate most allergies and dietary restrictions. If you’re interested in taking this class but aren’t sure if it will work for you, please reach out to us before booking and we’re happy to chat through your options.

We make every effort to make all of the recipes listed for each class, but occasionally ingredient availability or sourcing can mean that a recipe needs to be adjusted or substituted.

For more info on our classes check out our FAQ page.