Join our Farm to Table annual series and “cook local” outside on Highfield’s back porch again!
Summer means barbeques, but for those who don’t eat meat, the pickings can be slim. In part one of this summer series culinary instructor, Michelle Itzkowitz, offers tasty recipes that can be enjoyed any day of the week. Using the freshest, local ingredients, we will prepare a socca (chickpea flour flatbread) with assorted greens, honey dew melon and cucumber salad, with a tasting of plant based cheese and a salad with watermelon, radish, cucumber and tomato. Class topics and recipes are subject to change depending on availability.
Register online today or give us a call at 508-495-1878 ext. 2
Highfield will adhere to social distancing protocols and space classmates out accordingly.