There is no better time to be in the kitchen than late August, when the local market stalls are overflowing with the crown jewels of the season. We invite you to join us for a creative, hands-on evening dedicated to the vibrant colors and sun-ripened flavors of midsummer. This is a night for those who love to cook with the seasons, turning a morning’s market haul into a spectacular, shared feast.
Our harvest buffet features a duo of Succulent Beef and Fresh Shrimp, serving as the perfect canvas for the bright, market-inspired sauces we’ll create together.
We’ll roll up our sleeves to prep a variety of sides featuring the very best of the week’s harvest—expect to work with jewel-toned beets, snap-fresh peppers, and leafy garden greens.
We’ll celebrate the peak of the season with heirloom tomatoes at their finest, crisp early-harvest apples, and a medley of late-summer berries.
To round out the meal, we’ll craft a refreshing, non-alcoholic seasonal botanical drink and a signature sweet treat to end the night.
This class is all about the joy of "market-to-table" cooking—learning how to let simple, high-quality ingredients shine. Whether you’re a seasoned cook or just looking for a fun night out, you’ll leave with new techniques and the inspiration to shop your local market with a fresh eye.
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chef Heather Escobar
There is no better time to be in the kitchen than late August, when the local market stalls are overflowing with the crown jewels of the season. We invite you to join us for a creative, hands-on evening dedicated to the vibrant colors and sun-ripened flavors of midsummer. This is a night for those who love to cook with the seasons, turning a morning’s market haul into a spectacular, shared feast.
Our harvest buffet features a duo of Succulent Beef and Fresh Shrimp, serving as the perfect canvas for the bright, market-inspired sauces we’ll create together.
We’ll roll up our sleeves to prep a variety of sides featuring the very best of the week’s harvest—expect to work with jewel-toned beets, snap-fresh peppers, and leafy garden greens.
We’ll celebrate the peak of the season with heirloom tomatoes at their finest, crisp early-harvest apples, and a medley of late-summer berries.
To round out the meal, we’ll craft a refreshing, non-alcoholic seasonal botanical drink and a signature sweet treat to end the night.
This class is all about the joy of "market-to-table" cooking—learning how to let simple, high-quality ingredients shine. Whether you’re a seasoned cook or just looking for a fun night out, you’ll leave with new techniques and the inspiration to shop your local market with a fresh eye.
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chef Heather Escobar
