Description
Chef Karyn Tomlinson has a deep connection to the land as a forager and to farm communities across the Upper Midwest. Her unpretentious approach to sustainable food is a harvest-to-table model without hype. Tomlinson’s restaurant Myriel is known for coaxing new flavors out of familiar dishes.
Art is a central element in how the chef tells stories and creates a connection to her guests through the handpicked and handcrafted, the minimal and memorable.
In this two-hour course you will work alongside Tomlinson painting your own handcrafted menu in watercolor as Tomlinson shares her thoughtful, contemporary approach to hospitality in a relaxed environment.

