In this intimate, three-class series, California-trained chef, Michelle Fuerst will demonstrate versatile techniques for creating delicious, gluten-free winter dishes. We will make hearty vegetable soups, deliciously simple vegetables, creamy root vegetable gratins, and bright winter salads. After this class, you won’t be afraid to be alone in a room with a rutabaga.
An established cook in the Bay area, Michelle worked at both Zuni Café and Chez Panisse, pioneers of the local and sustainable food movement. Beyond the kitchen, she has worked as a food stylist for many well-known chefs; written for the Slow Food Guide to San Francisco and the civil eats blog; and been involved in many food-related community events and initiatives. She has been profiled on Chow.com, San Francisco Chronicle, San Jose Mercury, various Bay Area papers and The New York Times. A recent east coast transplant and new resident of Princeton, Michelle has been busy cooking for Etsy.com (catch her starring in two Etsy How-to Videos), catering for Roberta’s in New York, teaching cooking classes, and recipe testing for the Wall Street Journal.