Community Corner
Farmer's Market Cooking Class at The Happ Inn
Create Three Farm-to-Table Dishes, Paired with Wine
The Happ Inn, located in Northfield, will hold a Farmer's Market cooking class on Saturday, July 26 at 10 a.m., led by Executive Chef Freddy Sanchez and Proprietor Carlos Nieto. Participants will learn tips for shopping in an open air market, while being taught how to prepare the perfect farm-to-table meal.
Chef Sanchez will demonstrate how to make three delicious dishes, including: Michigan sweet corn soup; Heirloom tomato salad with herb champagne vinaigrette; and Zucchini spaghetti with blue Hawaiian prawns and tomato-mushroom ragu. Each course will be paired with wine. The complete Farmer's Market Cooking Class menu is outlined below.
This interactive event is priced at $50 per pupil, which includes lunch, wine pairings, recipe cards, tax and gratuity. To reserve a place in the grilling class, please call 847-784-9200 or email jdandrea@thehappinn.com.
Farmer's Market Cooking Class Menu
The Happ Inn, located in Northfield, will hold a Farmer's Market cooking class on Saturday, July 26 at 10 a.m., led by Executive Chef Freddy Sanchez and Proprietor Carlos Nieto. Participants will learn tips for shopping in an open air market, while being taught how to prepare the perfect farm-to-table meal.
Chef Sanchez will demonstrate how to make three delicious dishes, including: Michigan sweet corn soup; Heirloom tomato salad with herb champagne vinaigrette; and Zucchini spaghetti with blue Hawaiian prawns and tomato-mushroom ragu. Each course will be paired with wine. The complete Farmer's Market Cooking Class menu is outlined below.
This interactive event is priced at $50 per pupil, which includes lunch, wine pairings, recipe cards, tax and gratuity. To reserve a place in the grilling class, please call 847-784-9200 or email jdandrea@thehappinn.com.
Farmer's Market Cooking Class Menu
Michigan Sweet Corn Soup
paired with Nino Franco Prosecco
Heirloom Tomato Salad, Herb Champagne Vinaigrette
paired with Terlato Pinot Grigio
Zucchini Spaghetti, Blue Hawaiian Prawns, Tomato-Mushroom Ragu
paired with Clark & Telephone Pinot Noir
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