About

**This workshop will be live streamed via Zoom.** 

Join Chef Reed Dunn for a virtual, hands-on cooking class (via Zoom) to make Dairy-Free Pesto and learn A Trio of Salads that feature the herbaceous creation. These salads use seasonal ingredients and are perfect for family picnics, meal prep for the week ahead or as a side for your weekend barbecue. Participants will learn to make Reed’s signature Dairy-Free Pesto and use it to make Pesto Potato Salad and Asparagus & Butter Bean Salad. Reed will also demonstrate a third salad, Pesto, Peas & Pasta (Reed may need to just demonstrate this last dish as class time allows).

Details:

• Registration will close on Thursday, May 13th at 10:30am. 
• A shopping and equipment list will be in your registration confirmation email.
• A Zoom link, prep work, and recipes will be sent to the email you registered with two days prior to class start. Please watch for this email. You may need to check your spam folder for emails from BARN.
• BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
• Tuition assistance is available. Click here to apply.
  
  

Instructor Bio:

Chef Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog centered around creating healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for the Whole30 program and the benefits he found through creating meals and recipes that are centered around seasonal ingredients. He has been featured on New Day Northwest and Clean Eating Magazine. Find Reed’s blog atpestoandpotatoes.com, or follow him on Instagram and Facebook @pestoandpotatoes.