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Friday, December 8 • 10:15am - 11:45am
One Veggie, Five Ways LIMITED

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Limited Capacity seats available

Explore the creative and culinary potential of one vegetable with Blue Hill at Stone Barns Chef de Cuisine Bastien Guillochon and Sous Chef Alan Hsu. 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. 

avatar for Bastien Guillochon

Bastien Guillochon

Chef de Cuisine, Blue Hill at Stone Barns
Bastien Guillochon is the Chef de Cuisine at Blue Hill at Stone Barns.
avatar for Alan Hsu

Alan Hsu

Sous Chef, Blue Hill at Stone Barns
Alan Hsu is a sous chef at Blue Hill at Stone Barns.  

Friday December 8, 2017 10:15am - 11:45am EST
Meet in Silo Lobby