Cooking Class - Roots to Root For

Kick potatoes to the curb and learn to prepare fun, starchy and satisfying root vegetables.

In this inventive and interactive cooking class, Chef Simone will give you the full breakdown on the root veggies and starches that add more to your dishes than simple potatoes. Dive into the history and origin of starchy favorites like sweet potatoes, yams, yucca, cassava, plantain, malanga, bread fruit, chayote, and whatever else happens to be in season. You'll prepare smothered chicken thighs, paired with mashed yam in butter, roasted garlic, and freshly cracked pepper. Of course, this meal wouldn't be complete without a perfectly executed sweet potato pie.

Guests are welcome to provide wine and beer to enjoy during the class.

• Minimum Guests 2
• Maximum Guests 8
• Meal Courses 4
• Event Duration 3 hours
• Labels Beginner, Fun

• Beginner
• Fun

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Chef Simone has loved cooking for others ever since childhood, when she and her mother would cook for their church every Sunday. Over the years, that passion led her to a career path of working in restaurants, and later, starting her own private chef and meal prep company. Nowadays, Chef Simone's wheelhouse lies in preparing indigenous diasporic food with influences from Africa, America, Latin America, the Caribbean and Japan, and she is eager to share it.