The second 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. Our first class focused on roots and root vegetables, now we move up into plant stems and shoots. In class #2 Chef Mike will teach you how to make a delicious dish of barbecued broccoli stems and melted leek mayonnaise as you sip a glass of wine paired 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 stem vegetable recipe, a gorgeous plant from The Plant Parlor, and some useful knowledge about plants, soil, and plant-based foods.