1947 W 25th St
Cleveland, OH 44113
The best Fall dishes are made on chilly afternoons, and require long, slow cooking to tease out the rich, deep flavors of root vegetables and meats. We'll focus on some Fall and Winter crops that generally don't get the respect that they should-- think cabbage, turnips, parsnips, kale, collards-- and teach you how to braise with the best of them.