Roasting, Sauces & Seasonal Vegetables | Tuesday, November 17, 2026 – 9:30am to 2:30pm
A hands-on fall workshop led by Chef Becky Corey that teaches guests how to turn a local harvest basket of vegetables into flavorful, versatile dishes. The focus is on practical techniques guests can use at home, with a timely emphasis on ideas for the Thanksgiving table.
- Roasting vegetables for caramelization: temperature, pan spacing, cut size and seasoning.
- Using one vegetable in different ways: roasted, shaved/raw, pureed or marinated.
- Building balanced fall salads with greens, fruit, cheese, crunch, acidity and warmth.
- Making versatile sauces and dressings that transform simple vegetables.
- Understanding how herbs, acid, salt and fat bring a finished dish into balance.
During the workshop…..guests will enjoy a light family-style luncheon with inspired fall dishes.
We do require a minimum of 10 participants to host the workshop. For overnight Monday or Tuesday evening accommodations use this link