Whatcom Community & Continuing Education - Foundation Building, Suite 101
237 W. Kellogg Road
Bellingham WA 98226
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.
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