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Taylor Thornhill is a remarkable cook, and a passionate chef. He is originally from a small town in Wyoming, then came to Seattle for culinary school and began cooking at Harvest Vine, was the chef and butcher at Bateau and now is the chef at Cuidad. Taylor is driven by creating beautiful, delicious food while at the same time reducing food wastes to almost zero.
For this fall class Taylor will take us through turning simple vegetables into delicious dishes. On the menu will be:
Eggplant baba ganoush with flatbread
Roasted carrots with walnuts
Fried cauliflower, tahini, pomegranate molasses
Jeweled Cauliflower cous cous with dried fruit, nuts and herbs
Cauliflower sauerkraut
Taylor Thornhill is a remarkable cook, and a passionate chef. He is originally from a small town in Wyoming, then came to Seattle for culinary school and began cooking at Harvest Vine, was the chef and butcher at Bateau and now is the chef at Cuidad. Taylor is driven by creating beautiful, delicious food while at the same time reducing food wastes to almost zero.
For this fall class Taylor will take us through turning simple vegetables into delicious dishes. On the menu will be:
Eggplant baba ganoush with flatbread
Roasted carrots with walnuts
Fried cauliflower, tahini, pomegranate molasses
Jeweled Cauliflower cous cous with dried fruit, nuts and herbs
Cauliflower sauerkraut