Put an artful spin on the hearty winter meal. Join Chef Scott Graden, owner of the New Scenic Café, for a delicious weekend cooking up creative updates to table staples. Don’t think salads only delight in summer—enjoy the art of beet, endive, and winter pear salads as they work in tandem with artisan crackers, caraway rye, brioche, and sourdough breads. Explore how filling breads and salads complement steaming bowls of simmered goodness, including fragrant mulligatawny, ärtsoppa, creamy tomato, hearty pork picadillo, and potato leek. Class will culminate with a shared meal on the final day around 4pm. Students may bring a guest to the meal.

Required Tools

• Assorted containers for bringing food home
• A basket or box for those containers
• Beverage for shared meal

Optional Tools

• Bring your favorite apron, if you wish.