Braising and Fall Vegetables 

Stumped by turnips? Confused by collards? These and other fall dishes need to be cooked low and slow to bring out all the luscious flavors and textures. Ohio is loaded with these great foods, but it seems most of us don't know how to prepare them for the best results.

Enter Parker Bosley. Equipped with a roasting pan and a skillet, Chef Parker can make any root vegetable or slow cook meat into a dish that will amaze you and that you can prepare at home. In previous years we have made dishes like braised ham hocks, sweet and sour beets and turnip gratin. He hasn't finished the menu for this year, but it is sure to be delicious. 

In addition, your packet for the evening will be chock full of tips, tricks and information that will help you to store and prepare fall vegetables and braising meats.  You shoule leave armed with the knowledge you need to create your own fantastic dishes with these types of ingredients.

Cost for the class is $30. It does not include alcohol. Tipping for the Market Garden staff is encouraged.