Your herb garden might be a distant memory, but you can still eat a remarkably local diet in the West Michigan Winter. Increasing the local foods in the your diet means more dollars in the community and amped up flavor and nutrition. In this skills-based demo, Molly will share recipes and resources for year-round locavores. For dinner: Butternut Squash and Caramelized Onion Galette; Baby Kale Salad; Herb Roasted Potatoes; Maple Syrup Braised Short Ribs; and Baked Apples with Homemade Vanilla Bean Ice Cream
Chef Molly Crist