TUESDAY, OCTOBER 30TH- 5:30PM

CHEF TROY

Fall is a great time to show off your cooking skills, manipulating ingredients to create deep savory flavors by slow cooking, roasting, caramelizing, braising, etc. For this class we will jump right into the dark rich flavors of the fall season with a savory roasted garlic bisque and citrus sage butter, dark crispy Brussels sprouts with toasted almonds and bacon and a Dijon herb roasted pork loin with turnips, parsnips and caramelized apples with an apple cider au jus.