AUGUST IS SIZZLIN' WITH SUMMER FLAVOR
The days are hot and the market is bursting with ripe summer produce. Learn recipes that highlight the fabulous flavors of August vegetables and fruits. Eat light and healthy, and enjoy nature’s bounty with these fun market inspired classes.

Summer Vegetarian Workshop:
Back by popular demand with a NEW MENU!
Join chef Marilyn Kakudo as she creates tantalizing dishes using the season's peak produce.
Saturday, August 18, 10:30 a.m. - 2:00 p.m.
Hands-On. Cost $95
Sample menu: Fava Bean Crostini; Roasted Beet Salad with Walnut Vinaigrette; Shaved Fennel Salad with Citrus Dressing; Roasted Corn Soup; Spanish Tortilla with Savory Summer Vegetables; Peach and Almond Crostata, and more.

Wild World of Chiles
Wednesday, August 29, 5:30 - 9:00 p.m.
Hands-On. Cost $95
Sample menu: Mixed Salad with Poblano Vinaigrette, Chile Relleno, Roasted Chile Sauce, Three Pepper Shrimp, Chile-Rubbed Steak, and Chocolate Chile Brownies.

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Girls' Night Out
Thursday, August 16, 6:00 - 8:30 p.m.
Hands-On. Cost $65
Sample menu: Bruschetta with Diced Fresh Tomato, Olive Oil, Basil and Shaved Reggiano; Chilled Melon-Cucumber Soup with Fresh Mint; Grilled Chicken Breast with Balsamic Glaze; Oven Roasted Sweet Onions and Peppers; Poached Fresh Peaches with Raspberry Coulis and Crème Chantilly

Wine & Cheese: Pleasures of the Palate
Thursday, August 30, 6:00 - 9:00 p.m.
Hands-On. Cost $95

Fall Vegetarian Workshop
Tuesday, September 11, 5:30 - 9:00 p.m.
Hands-On. Cost $95

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Come meet our staff & instructors and take a look at our fresh class offerings!

• Learn about our hands-on classes
• Meet the chef instructors and staff
• Cooking demonstrations
• Enjoy complimentary hors d'oeuvres and beverages
• Pre-registration is requested »

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Our Market Chef featured this recipe from Jacques Pepin's Simple and Healthy Cooking on Saturday. It was a market shopper favorite!

Ingredients:

2 med. tomatoes, peeled, seeded and chopped (1¾ cups)
1 cup loosely packed chopped cilantro leaves
1 med. onion, peeled and chopped (¾ cup)
1 small cucumber, peeled, seeded and chopped (¾ cup)
4 ea. scallions, washed, trimmed and sliced (½ cup)
¼ cup red wine vinegar
5-6 cloves garlic, peeled crushed and finely chopped (1Tbs.)
1 ea. jalapeno pepper, seeded (if desired) and chopped (1Tbs.)
½ tsp. salt
¼ tsp. black pepper

Method:

1. In a medium bowl, mix all the ingredients.
2. For a smooth salsa puree the ingredients in a food processor or blender.
3. Cover and store in the refrigerator for up to 2 weeks.

For more recipes, visit the recipe section of our website!

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