The Better Eating Series: Knife Skills and Modern Veggie Bowls

Build real kitchen confidence with a hands-on workshop focused on essential knife skills and modern, flavor-packed vegetable cooking. Join Chef Jesse Cross at The Wine Collective for a vibrant, technique-driven class that shows you how to turn everyday produce into beautiful, nourishing meals.

You’ll learn how to safely and efficiently cut vegetables, how to prep them for raw, roasted, and sautéed dishes, and how to bring everything to life using Jesse’s Better Eating Building Blocks. This class is perfect for beginners and home cooks looking to elevate their everyday cooking with fresh, bold flavors.

You’ll cook two dishes in class and leave with a five-recipe packet that makes healthy weeknight eating easier and more enjoyable.

What You’ll Learn

• Knife skills: dicing, slicing, shaving, julienne, and safe handling
• Three core vegetable techniques: raw, roasted, and sautéed
• How to build flavor using the Better Eating Building Blocks:
– Herb Oil
– Creamy Citrus Dressing
– Quick Veggie Pickles
– Magic Dust Crunch
• How to build vibrant, nutrient-dense bowls with real depth and texture

What You’ll Cook in Class

Rainbow Crunch Salad
Shaved and sliced vegetables dressed in a bright citrus dressing with quick pickles and Magic Dust Crunch.

Mediterranean Roasted Veggie Bowl
A warm, satisfying bowl featuring roasted winter vegetables finished with herb oil and fresh lemon.

What You’ll Take Home

A recipe packet featuring five dishes, including the two cooked in class:
• Rainbow Crunch Salad
• Mediterranean Veggie Bowl
• 10-Minute Weeknight Veggie Stir-Fry
• Roasted Veggie Soup
• Supercharged Grain Bowl Blueprint