When your mother told you to eat your vegetables, you could have only hoped that she was serving something by Pastry Chef Johnny Iuzzini. Celebrated for his past work as the executive pastry chef at Restaurant Jean Georges and his four-star New York Times reviews, Johnny takes a fun, flirty, and cutting-edge approach to vegetable-based desserts. In this engaging and lively demo, he uses the freshest Napa Valley ingredients to explore the textures, tastes, and endless possibilities of using vegetables for dishes served after the main course. With this three Michelin-rated chef, author, and James Beard Foundation award winner as your guide, you’ll learn how to make a decadent dessert even a mother can love. Book signing immediately following.