Let’s face it: New England’s produce in the winter months can be a drag. There’s only so many things you can do with sweet potatoes and sprouts, right? Wrong! Chef/Owner Conor Dennehy of Talulla, one of Cambridge’s newest and hottest restaurants, wants to teach you creative and inspiring ways to use this year’s winter harvest. With his strong relationships with local farmers and passion to tell their stories through food, learn that even the simplest root vegetable can still be the star of your plate!