Celebrate the best of fall with a cozy, hands-on evening built around the fruits and vegetables of the season. This entirely vegetarian menu is hearty, colorful, and satisfying enough that nobody is going to wonder where we hid the meat.

You and your date will make a rustic heirloom tomato & chèvre galette with flaky pastry and tangy goat cheese, followed by a light and savory pumpkin soufflé. We’ll make a farro salad with roasted figs, corn and cauliflower, along with a rich leek and turnip gratin baked with cream and herbs.

For dessert, we’ll bake pear and almond tarts, with poached pears and rich almond frangipane tucked into buttery pastry.

Along the way, you’ll learn plenty of useful techniques for pastry, soufflés, seasonal produce and more, then sit down together to enjoy everything you’ve made. This menu is vegetarian and also works well for many guests with alpha-gal syndrome who are able to eat dairy. It is not vegan.

Come hungry and ready to make the most of the fall harvest.

Celebrate the best of fall with a cozy, hands-on evening built around the fruits and vegetables of the season. This entirely vegetarian menu is hearty, colorful, and satisfying enough that nobody is going to wonder where we hid the meat.

You and your date will make a rustic heirloom tomato & chèvre galette with flaky pastry and tangy goat cheese, followed by a light and savory pumpkin soufflé. We’ll make a farro salad with roasted figs, corn and cauliflower, along with a rich leek and turnip gratin baked with cream and herbs.

For dessert, we’ll bake pear and almond tarts, with poached pears and rich almond frangipane tucked into buttery pastry.

Along the way, you’ll learn plenty of useful techniques for pastry, soufflés, seasonal produce and more, then sit down together to enjoy everything you’ve made. This menu is vegetarian and also works well for many guests with alpha-gal syndrome who are able to eat dairy. It is not vegan.

Come hungry and ready to make the most of the fall harvest.

Celebrate the best of fall with a cozy, hands-on evening built around the fruits and vegetables of the season. This entirely vegetarian menu is hearty, colorful, and satisfying enough that nobody is going to wonder where we hid the meat.

You and your date will make a rustic heirloom tomato & chèvre galette with flaky pastry and tangy goat cheese, followed by a light and savory pumpkin soufflé. We’ll make a farro salad with roasted figs, corn and cauliflower, along with a rich leek and turnip gratin baked with cream and herbs.

For dessert, we’ll bake pear and almond tarts, with poached pears and rich almond frangipane tucked into buttery pastry.

Along the way, you’ll learn plenty of useful techniques for pastry, soufflés, seasonal produce and more, then sit down together to enjoy everything you’ve made. This menu is vegetarian and also works well for many guests with alpha-gal syndrome who are able to eat dairy. It is not vegan.

Come hungry and ready to make the most of the fall harvest.