Skip to Content

Eat Your Weeds!

Learn how to coax caramelization and crispness from modest winter vegetables, making them a delectable addition to any meal. Bre Snodgrass creates roasted root hummus with charred broccoli florets and carrots; spiced yam and cauliflower tacos with lime crema; creamy polenta with crispy Brussels sprouts and delicata squash; and seared radicchio and cabbage salad with beets, balsamic, and pistachios. Bre is a graduate of Seattle Culinary Academy. Actual class recipes subject to seasonal availability.

Code:19H8066041YA
Dates:July 11, 2019 Check for other dates
Meets:Th : 6:30 PM - 8:30 PM
Hours:2.00
Location:Downtown Co-op Connections Building
Instructor:Terri Wilde
Fee:$29
Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.




Enrollment Progress ...     What's This?

Return to Course Listing