Beloved regional Chef Judi Barsness returns to the North House kitchen to lead a participatory and delicious experience of autumn culinary favorites. Students will prepare a menu that highlights seasonal fare that can be replicated in their home kitchen. The course concludes with a shared luncheon. Menu: First Course (served as a luncheon): Lake Superior Fish Chowder, Chive Oil, Second Course: Roasted Butternut Squash, Baby Kale, Micro Greens, Edible Flowers, Minnesota Gouda, Citrus Thyme Vinaigrette Third Course: Braised Grass Fed Short Ribs of Beef, Osso Buco Style, Wild Rice Sage Fontina Polenta, Braising Vegetables, Horseradish Crème Fraiche, Fourth Course: Honey Crisp Apple Almond Tart, Local Sydneys Custard, Caramel Sauce. Locally produced breads and craft beer from the Gingerbread Man and Voyageur Brewing as well as Chef Judi's wine choice will complete the meal.