Rhode Island is rich with fresh local ingredients and boutique produced products. In this class, Chef Craig Jones will teach us to make an incredible, creative meal using locally produced ingredients. Our menu for the evening: Roast Chicken with Herbed Compound Butter (Pat’s Pastured), Pickled Root Veggies (Moonrose Farm), Mushroom Bisque with Sage Cream (Hillside Mushroom), Charred Kale Salad with Smoky Mustard Vinaigrette (Silverbrook Farm), Spiced Honey-Nut Squash with Strained Yogurt and Granola (Freedom Food Farm, Narragansett Creamery, Beautiful Day Granola). A Johnson & Wales graduate who has worked under noted Chefs Dan Barber, Jake Rojas, Jonathan Perno and Alberto Lopez, Chef Craig has a wealth of culinary knowledge to share with his students! We’ll taste everything we prepare in class and taste wine to compliment the menu.

Class fee: $75/student