In this class, we find inspiration from California-based female chefs like Alice Waters and Suzanne Goin who innovated the culinary landscape with their ingredient-driven menus. Their recipes are underwritten by their love for California agriculture and the produce that it offers. However, we, New Yorkers, don't live near avocado bearing trees or bright citrus groves. In line with our mission to cook seasonally and locally, this class explores how we can best translate California cooking for New York kitchens.
Curriculum is subject to revision.
All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value.