Fustini’s welcomes back Chef John VanderJagt to our School of Cooking for a menu of Fustini’s Superfoods! Perfect for the vegetarian who does eat fish (pescetarian)!

Micro Greens and Sprouts with Pickled Beets, Radishes and Heirloom Carrots, Blackberries and Raspberries along with a Cranberry-Espresso Vinegar Jam, Drizzled with Blood Orange oil (Vegan); Blue Cheese Stuffed Fresh Figs Or Apricots Finished with wildflower honey and Blackcurrant Vinegar (Vegetarian – Dairy); Miso-Green tea Crusted Arctic Charr Over a Cauliflower Puree, Charred Kale topped with a Poached Egg and Finished with Lemongrass-mint Vinegar and Meyer Lemon oil (Fish & Egg); Chocolate Pudding Tart With Coconut Cream and Blueberries (Vegan – with Tree Nut).

Cost is $49 per person which includes a 10% discount on any products purchased day of class. Call to sign up. Payment is expected at time of registration. Email with questions. Please notify us of any dietary restrictions.