The first (session) in a lecture series exploring how the way we treat soil can directly affect the taste of food and drink. Throughout the series we will look at different parts of vegetable and grape vines and from where they are getting their nutrients. Chef Mike will teach you how to make a delicious vegetable terrine as you sip a glass of wine paired with root vegetables, chosen by our sommelier, Summer Knoop. The instructional portion will last 45 minutes followed by a symposium style segment of Q&A with horticulturist and owner of The Plant Parlor, Danny Parker. Leave the class with the terrine recipe, a gorgeous plant from The Plant Parlor, and some useful knowledge about plants, soil, and plant-based foods.