November 20, THURSDAY | 6:00 -9:00 PM

As the orchards turn golden and the markets fill with vibrant fall produce, we’ll gather in the Little Fox Kitchen to celebrate the season's colors, flavors, and aromas. This hands-on cooking workshop brings us closer to the farmer, nature, and the earthy warmth of autumn.

This workshop is plant-forward, anti-inflammatory, gluten-free, refined sugar-free, and free of artificial sweeteners. Perfect for anyone looking to explore seasonal cooking in a creative, hands-on way.

Our star ingredient: squash — versatile, nourishing, and deeply comforting. Together, we’ll prepare a beautiful seasonal menu that’s as vibrant as the fall landscape:

• 🥣 Red Kuri Squash & Red Bell Pepper Soup with lemon polenta cakes and mushroom crisps — a silky, aromatic soup with bright citrus notes and playful textures.

• 🍝 Brown Butter Sage Pumpkin Pasta — mostly plant-based, with a touch of butter and no cheese, using nutritional yeast for deep umami flavor.

• 🥗 Shaved Fennel, Apple & Sauerkraut Salad with lemon–dill dressing — crisp, bright, and “alive,” the perfect balance to the richer dishes.

• 🍰 Matcha & Spirulina Cheesecake with Pumpkin Swirl — a vibrant, wholesome dessert that’s as nourishing as it is beautiful.