Leeks and Beets: Vichyssoise + Vinaigrette

In this workshop, Chef will be using early fall produce to lead you in making a vichy-style leek and potato soup with a beet salad and vinaigrette. Flavors of allium, apple and lemon will take the stage in these light and nourishing dishes that serve wonderfully together.

Chef Meghesh Pansari’s love of food and passion for cooking grew to become a lifestyle when he befriended a restaurant owner in upstate New York, who helped him open his own restaurant. Since then, he has worked his way through the trials and errors of going from a home cook to starting a restaurant and operating as an executive chef. He continues his studies of culinary arts and the ways in which food grows community in any way he can. In his words, “Food is absolutely integral to the human experience. No matter how different we may be, food is common, and brings us together. Food nourishes us, as well as nourishes and sustains the hands that grow our food.”

The Dine & Discovery Series at ANC is generously sponsored by MSUFCU.

Please be sure to wear comfortable clothes and close-toed shoes for working in the kitchen. Hair that is shoulder-length or longer needs to be tied back.

Parking is available in the lot on the East side of the center, as well as on the surrounding streets, Kalamazoo, Allen and Shepard.

If you have any questions about the class or dietary concerns, contact Abie Kopacz at [email protected] or 517-999-3921 before the start of class.

Host or Publisher Allen Neighborhood Center