In the Kitchen with Marc Jalbert: Making Panade,  Thursday, February 17, 6-8 p.m.

The term panade refers to a method using milk and layers of stale bread to create a one pot casserole of wintry goodness.  Although meat is typically included, this recipe could convert any meat lover into a vegetarian. This dish is loaded with hearty winter vegetables (cauliflower, kale, leeks, winter squash) and layers of sourdough bread, topped with good melting cheese and baked with whole milk to hold it all together.  Delicious.  Instructor demos, hands on learning, and a glass of wine paired to compliment the dish you will enjoyed when it’s finished.  Recipe included. Marc Jalbert, $50 ($55)