Farm-to-Table: Late Harvest Supper

Celebrate the flavors of the season with Chef Adam Berning for a Farm-to-Table Late Harvest Supper Club. Learn how to plan a fall harvest meal while navigating local produce and meats—what to do with smaller, imperfect, or oversized ingredients to make the most of every harvest. Enjoy a warming Lion’s Mane Mushroom Soup paired with Cheesy Turkey Wheat Bread, a crisp Pear and Fig Orchard Salad with Walnut Molasses Dressing, and a hearty Tomato-Squash Ragu with Braised Turkey Legs. Finish with Layered Pumpkin and Carrot Cake with Green Apple Crémeux, wrapped in cream cheese icing and topped with caramel-drenched walnuts.

Menu

Lion’s Mane Mushroom Soup with Cheesy Turkey Wheat Bread
Pear and Fig Orchard Salad with Walnut Molasses Dressing
Tomato-Squash Ragu with Braised Turkey Legs
Pumpkin and Carrot Cake with Green Apple Crémeux

$75

Upcoming Class Times

September

Wednesday, September 24 | 5:30 p.m. - 7 p.m. | $75

Washington Square

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About Chef Adam Berning

Chef Adam Berning is is an Alumni of the Culinary Institute of America. His experience has been very broad from working across the country at some of the top resorts and private clubs. Adam enjoys everything culinary, from pastries, healthy meals, sauces, to artisan breads. He owned and operated a bakery for 5 years and a restaurant for two years. Adam is not only a Chef, he is also DLM's Customer Resources Manager. You'll see him throughout the Washington Square store eager to answer all your culinary questions!

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