Join instructional chef Kate Sonders Solomon for a holiday workshop to learn how to make three flavorful and vegetarian appetizers: crostini with fig jam, brie, thyme, and pickled cranberries; butternut squash fritters; and polenta bites with mushrooms and fontina.

Kate is a cooking instructor who provides a relaxed, hands-on cooking experience for adults and children of all ages. She began her culinary career as a cook in Cambridge, MA, and is a co-founder and producer of Rivertown Public Market, an open-air food festival in Westchester.