**This workshop will be live streamed via Zoom.**
Transform ordinary produce, such as carrots and cauliflower, into surprising alternatives to traditional dips and appetizers. Wow your guests and family members with these impressive alternatives to hummus.
In this class, you’ll make two roasted vegetable dips and learn how to incorporate tahini paste into an amped-up dressing for a seasonal starter salad. You’ll also see how your roasted veggie dips can become the centerpiece of an impressive platter for your next holiday gathering.
This is a live, hands-on cooking class held in your kitchen via Zoom. Meloni and Reed will be teaching you how to prepare the roasted vegetable dips. This class is meant to be as interactive as it would be in the BARN Kitchen.
Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog centered around creating healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for the Whole30 program and the benefits he found through creating meals and recipes that are centered around seasonal ingredients. He has been featured on New Day Northwest. Find Reed’s blog at www.pestoandpotatoes.com, or follow him on Instagram and Facebook @pestoandpotatoes.
Meloni Courtway is a professionally trained chef, published food writer and certified teacher of culinary foundations and consumer sciences at Woodward Middle School on Bainbridge Island. As owner of Courtway Catering, a small event company dedicated to making cooking skills and team building part of every kitchen, she taught intimate in home classes and large scale farm workshops, as well as catering events. She has written for Gannett and New York Times publications, and was one of the New York Times first paid food bloggers (at least 100 years ago). Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.