Oregon's late harvest season is bursting with garden bounty that is perfect not just for vegetarians but all food lovers! Join Chef Reba's harvest table to explore unique and flavorful fall and early winter plant-based dishes. The menu includes a warming soup, a unique appetizer and two side dishes with unexpected twists. These recipes can be individually added to your traditional meal or combined to create a beautiful and tasty vegetarian holiday plate! - Curried Butternut Squash Bisque - Autumn Mushroom Walnut Balls with Cranberry Thyme Chutney - Roasted Roots with Gremolata - Winter Green Salad with Maple Dijon Dressing Dietary/allergen info: the recipes in this class will include coconut, mushrooms, walnuts and hazelnuts. The recipes in this class are vegan and gluten-free. Please note, however, our kitchen is not a gluten-free kitchen. If the class is full, please click and get on the waiting list. We often have cancellations.