Featuring Rhode Island’s Best: A Farm to Table Class with Chef Craig Jones

In class we'll make: Roasted Chicken w/ Herb Compound Butter (Pat’s Pastured), Pickled Root Veggies (Moonrose Farm), Mushroom Bisque w/ Sage Cream (Hillside Mushroom), Charred Kale Salad w/ Smoky Mustard Vinaigrette (Silverbrook Farm), Spiced Honey-Nut Squash w/ Reduced Yogurt and Granola (Freedom Food Farm, Narragansett Creamery, Beautiful Day)