Join Spoonriver’s Chef Rachel and learn how to entertain on an “all-inclusive” level. Learn how to create a delicious menu with bright flavors, vegan techniques and ingredients. Ranelle will also dive into how to plan ahead for your week and how to prep ahead. This class checks all of the boxes!

Menu: Herbed Cashew Cream Canape with Cherry-Juniper Berry Relish; Parsnip Puree with Lemon Turmeric Drizzle; Autumn Roasted Vegetable Platter with Rosemary Apple Cider Vinegar Reduction and Garlicky Black-Eyed Peas with Wild Rice-Nutty Hazelnut Arugula; Dessert Platter of Frozen Chocolate Coconut Almond Bark, Maple Candied Walnuts, Fresh Seasonal Fruit.