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Friday, December 9 • 11:00am - 12:30pm
One Veggie, 5 Ways

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Explore the creative and culinary potential of one vegetable with Blue Hill at Stone Barns Chef de Cuisine Bastien Guillochon. Gain the know-how to increase a vegetable's value by using every part of the plant, including overlooked and often discarded bits like the peels, stems or roots. Workshop participants will roll up their sleeves and step into the kitchen to put these innovative ideas into practice.

Speakers
avatar for Bastien Guillochon

Bastien Guillochon

Chef de Cuisine, Blue Hill at Stone Barns


Friday December 9, 2016 11:00am - 12:30pm
Silo Lobby