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Cooking Techniques to Make the Most of Your Fall Harvest

Struggling to use a mystery CSA veggie, or one type of produce overtaking the garden? Diced Provisions introduces approachable professional cooking methods perfect for fresh, seasonal ingredients.

Through live instruction, demonstrations, and hands-on participation, this class experience led by Chef John Ruppel provides a collaborative environment in which to prepare a seasonal multi-course meal. Participants will learn practical techniques that can be recreated at home, and receive printed recipes and instructional materials.

Topics covered during class may include:

• Proper knife skills and vegetable preparation 

• Blanching and shocking vegetables 

• Poaching techniques for proteins and seasonal produce 

• Vinaigrette and homemade salad dressing preparation 

• Flavor balancing using herbs, acidity, and seasoning 

• Seasonal ingredient utilization and menu adaptation 

• Kitchen organization and workflow fundamentals 

• Basic plating and presentation techniques 

This offering is designed to be accessible for a variety of skill levels.