Cooking Unusual Vegetables

Visitors to Monticello’s Kitchen Garden are unfailingly curious about how to prepare many of the odd and rare vegetables found there. Gabriele Rausse is a chef revered by his colleagues and friends for his ability to simply transform ordinary and unusual garden produce into delicious meals. During this  two-and-a-half-hour session, he will introduce participants to surprising curiosities like sea kale, cardoon, and Caracalla bean flowers; as well as underappreciated gourmet vegetables such as endive, Florence fennel, fava beans, and crowder peas.