How do you become skilled in the kitchen? Often it is a combination of time and effort. The road to becoming a better cook has several common pitfalls and one of the biggest ones is learning to correct, balance and build flavors. 

Our muse for this class will be the humble, agreeable carrot. We will wield this vegetable in 3 different ways through specifically curated recipes that are aimed at honing your taste buds.

Highlights will include:

• The importance of developing a vocabulary for describing foods beyond “good” and “bad”

• How to think about and weave in the 5 tastes

• The value of contrast in dishes

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• Curried Carrot Soup with Yogurt and Pistachios

• Mustard Roasted Carrots and Mushrooms

• Carrot and Orange Salad with Chicories

• Carrot & Coconut Macaroons