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Get back to the basics of messing around and finding out. In this class, we will learn how to use simple ingredients from your fridge to build a foundation for your salad dressings. Customizing to your taste, allergies, or intolerances. First, we will make pesto, which will then allow us to flavor our vinaigrette, and then apply the same logic to make an aioli from scratch. We think that the convenience of grabbing a salad dressing off the shelf is easier, but a homemade dressing has more flavor, nutrition, and doesn't have the preservatives of shelf-stable dressings. Plus, being creative is the best part!

About the Guest Chef, Jenna Beck:
I have been a part of the Missoula community for almost 18 years, and have enjoyed every bit of it. Studying dance at the University of Montana was what brought me here, and the community and beauty of the city is what kept me here. Even though dance isn’t the focus of my life currently, I still enjoy a good jig in the kitchen while cooking. I have made my way through several restaurants in Missoula, such as Scotty’s Table, The (old) Old Post, and, most currently River and Range catering. After what was a tough decision, I decided to part ways and start my own business, Žena Homemade Goods and Catering. This company is what I see as a jumping-off point to merge community with cooking. I strive to build systems that support others to also showcase their talents in the kitchen but also support the community so that everyone can eat. Food is a right, not a privilege.