Welcome the cooler season with a multi-course small plate cooking party featuring rich, earthly ingredients, warm spices and hearty proteins. In this hands-on class, Chef Drew Flanders guides you through a globally-inspired menu that celebrates vibrant, peak-season ingredients. Our signature “cook, eat, cook, eat” format keeps the energy high and the plates full. You will roll up your sleeves, master new techniques, and instantly enjoy the rewards of your labor. Come hungry, and get ready to create four spectacular, big-flavor plates guaranteed to wow your taste buds.

• Fall Mushroom Toasts with Garrotxa and Piment d’ Espelette
• Farro and Chicory Salad with Grapes, Tarragon and Apple
• Smoked Salmon Rillettes with Pickled Shallot and Grilled Sourdough
• Grilled Chorizo Sausage with Mexican Charred Corn Salad