Casserole or hotdish? While there may be disagreement over the correct title, one thing’s certain—these delicious and comforting concoctions are suppertime staples in the midwest and beyond. Join chef Scott Graden, owner of the New Scenic Café, to expand and redefine familiar interpretations of “casserole” by exploring flavorful iterations including cassoulet, Jansson’s frestelse, moussaka, ratatouille, shepherd’s pie, and harvest turkey, while revisiting some of the classics, including tater tot, green bean, corn pudding, tuna...and maybe a few surprises along the way. Some will be made, all recipes shared, and several tastes along the way! On day two, the class will culminate with a shared meal at around 4pm. Students may bring a guest to the meal.

Required Tools

• Assorted containers for bringing food home
• A basket or box for those containers
• Beverage for communal meal