She also believes that when using seasonal vegetables, you are starting with a product that is at the height of its flavor. “It really means less work for you. There’s not much you have to do to a beautiful winter squash right now. A little salt and pepper, onions, maybe some garlic, stock, squash and puree.” Chef Jessica says she likes to teach healthy cooking styles and tap into recipes that are user-friendly. “Incorporating fresh herbs, spices, citrus juices, and of course seasonal ingredients, helps keep calories and fat down while making a delicious end result,” she explains.
On December 10, learn all about the ins and outs of creating a hearty winter stew. First timers can expect to have a good time while also getting some helpful insider tips. “The class is demonstration style, and there is a tasting at the end,” she says. “I try to do five recipes in two hours! It’s a lot but makes for a great class.” The class is $40 per person and are held at Souper Jenny in Buckhead at 7 p.m. Reservations are required.
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