Demo style class. Includes dinner.
As soon as the leaves turn, food writer and KNKX radio commentator Nancy Leson turns to her big Dutch oven to make her favorite autumn braise: lamb shanks with puy lentils. She’ll demonstrate the techniques that make this a classic, and share recipes for escarole salad with apples, almonds and quinoa; salt-crusted dinner rolls; and, for dessert, a boozy bonanza of fruit-filled rumpot.
Class is limited to 12 students. Please note that class reservations are non-refundable.