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June 18, 2019 @ 6:30 pm - 9:30 pm
You already know your way around the basic slices and dices on a cutting board. After a brief review with a little veggie and fruit chopping, we will move on to the focus of the class, where in small groups you will deconstruct and prep various proteins. A salad with your prepped veggies will be served with tonight’s feast that focuses on:
• Pork Tenderloin Roulade
• Chicken Schnitzel
• Crispy Skin Fish