Date and Time

October 2, 2022, 10:30-11:45

Equipment to Have Ready

  • Knife
  • Cutting board
  • Large frying pan x 2 (ideally cast iron or heavy bottom)
  • Spatula or wooden spoon
  • Can opener if using canned tomatoes
  • Large pot
  • Colander

Menu Notes

This class will be taught by the wonderful Ellie Shortt.  This menu is naturally vegetarian and can be adapted to be gluten free and dairy free. If you have specific allergies please contact us to discuss the best substitution options.