Erin Scott
In-Person Cooking Class
The Vegetable School: Spring Feast
Fri | Apr 17, 2026 | 6–10P PT
Teacher Cara Mangini
Join award-winning cookbook author, chef, and vegetable expert Cara Mangini for an immersive spring produce experience heralding the arrival of longer, brighter days. In this class, Cara will guide you through creating a feast that captures the essence of the season and promises to delight everyone invited to your table.
We’ll prepare a vegetarian feast designed to be made mostly in advance, so you can spend less time in the kitchen and more time at the table. Dishes like Mashed Fava Bean and Mint Crostini, Swiss Chard Crostata, and Strawberry-Rhubarb Crumble feature the best and brightest of spring ingredients. Cara will share essential techniques for selecting, washing, storing and prepping peak-season produce, and more tidbits that will give you the confidence to cook with vegetables and fruits for both everyday and special occasion meals.
At the end of the evening, you’ll sit down with your fellow cooks to enjoy the bounty you’ve created—along with select wines and non-alcoholic beverages—having gained the knowledge and inspiration to build a delicious, vegetable-centric spread that feels abundant, celebratory, and deeply satisfying.
Menu | Recipes
Easy (Best-Ever) Carrot Yogurt Dip
Mashed Fava Bean and Mint Crostini
Asparagus-Spinach Farro Salad
with Almonds and Orange-Sesame Vinaigrette
Swiss Chard Crostata
with Fennel Seed Crust
Fennel Seed Crust
Smashed and Seared Beets
with Chimichurri and Goat Cheese Crema
Strawberry-Rhubarb Crumble
with Lime Yogurt and Pistachio
About the teacher
Cara Mangini
Cara Mangini believes eating vegetables is one of life’s greatest pleasures and has made it her mission to put vegetables at the center of the American plate. As an award-winning cookbook author, chef, and culinary educator, she shares her passion for produce by welcoming everyone to the table around flavor-first, vegetable-forward food.
Cara’s first book, The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini, earned two IACP Cookbook Awards and a James Beard nomination. On its top 100 list, Southern Living recognized The Vegetable Butcher as the #2 cookbook of all time after the Joy of Cooking. Cara’s latest cookbook, The Vegetable Eater: The New Playbook for Vegetarian Cooking, won the IACP award for Best Single Subject Cookbook of the Year. Her recipes have been featured in the New York Times, The Washington Post, Time, Oprah.com, and on the Today Show. As chef and founder of Little Eater, a produce-driven food company—with restaurants, catering, packaged products, and an artisan food boutique—Cara was named one of the top 50 plant-forward chefs in the world.
Cara’s latest venture, The Vegetable School, brings together decades of honed expertise with immersive vegetable education, culinary experiences, and produce-inspired collaborations in San Francisco, the larger Bay Area, and Napa Valley—aiming to make vegetable cooking joyful, deeply delicious, and second nature.
Other Classes taught by Cara
Quintessential Vegetarian: 5 Great Meals
Sun | Nov 15, 2026 | 1P
