Great cooking starts with great ingredients, which is what “Farm to Table” is all about. Let seasonal fruit and veggies dictate the meal, Chef Mark embodies this trend with market fresh ingredients. Begin with an earthy, Roasted Beet Salad with Goat Cheese and Arugula, followed by a Fall Vegetable Soup. Cedar Plank Pomegranate Glazed Salmon and Pan-Fried Brussel Sprouts with Ghee complete this class menu. Full course meal and complimentary wine included!