Event

Root to Stalk Cooking for the Holidays, with author Tara Duggan

{A hands-on cooking class culminating in a three course dinner with wine.}
Tuesday, December 10, 2013, 6-9pm
Tickets: $55 for members, $65 for the general public

Learn how to reduce waste, save a little money and be creative with seasonal vegetables for holiday celebrations. Tara Duggan, a San Francisco Chronicle staff writer and author of the new book Root to Stalk Cooking: The Art of Using the Whole Vegetable will demonstrate how to use up those chard stalks, fennel stalks, carrot tops and even apple peels in seasonal, holiday meals.

Menu

Harissa-Roasted Squash with Mache Salad

Fennel-Roasted Whole Fish

Roasted Root Vegetables with Carrot Top Salsa Verde

Sparkling Apple-Wine Jus

Extra-Fruit Crisp (to use up the apples-flexible ways to use up fruit)

Tara Duggan is a James Beard awardwinning journalist and cookbook author. A staff food writer at The San Francisco Chronicle, Tara has published work in Food&Wine, the New York Times, Chicago Tribune, and Denver Post.

Trained as a chef at San Francisco's California Culinary Academy, Tara has written several cookbooks, including Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013) and The Blue Bottle Craft of Coffee (Ten Speed, 2012).