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Beyond Pumpkins Cooking Class

with Chef Linda Carucci

Sweet Potato Quesadillas with Caramelized Onions and Pomegranate
Assorted Chicories with Fuyu Persimmon, Local Goat Cheese, Tamari Pumpkin Seeds, and Pear Vinaigrette
Roasted Chicken Agnolotti with Fall Squash Sauce
A Pair of Hachiya Persimmon Puddings:
Simple Custard-Style
Fancy Cake-Style, studded with Brandied Raisins and Walnuts

 

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