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Roasted Vegetables

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.

Dates:February 20, 2020 Check for other dates
Meets:Th : 6:30 PM - 9:00 PM
Location:Downtown Co-op Connections Building
Instructor:Bre Snodgrass
Fee:$39 FeeBreakdown

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

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