Autumn Squash Curry with Rupee Bar's Liz Kenyon On-Demand Experience
We'll send YOU the shopping list and a link to our step by step video. You'll be cooking along with Chef Liz Kenyon on-demand. You can pause, rewind and fast forward to your heart's desire!
We hope you're ready to learn the ultimate autumn-worthy Squash Curry recipe made with fresh Delicata squash, Fresno chilis, pepitas, coconut milk and more. Chef Liz will teach you how to make some Butter Rice with Black Pepper along with Brown Butter Seasoned Cauliflower.
As the Executive Chef of Manolin and Rupee Bar, Liz Kenyon is no stranger to crafting delicious recipes with exotic ingredients. You'll learn about her unique perspective and experiences with local and sustainable farming, whole animal butchery, fresh caught and conscientiously harvested seafood, and the incredible seasonal bounty the Pacific Northwest has to offer.
This on-demand video is 2 hours in length.
YOUR SHOPPING LIST
Once you purchase, you will receive an email granting you access to the on-demand video. You will find the shopping list and recipe under the Resources tab on the video at virtual.soundexcursions.com
TOOLS YOU NEED
- Oven preheated to 400 degrees
- Olive Oil
- Salt & Pepper
- Fine Mesh Strainer
- Cutting Board & Knife
- Small Sauce Pot with Lid - Blender
- 2 Baking Sheets
- Medium Sauce Pot
- Large Saute Pan