• June 13, 2017
    6:00 pm - 9:30 pm

This class features all the fresh herbs and seasonal produce you’d expect to put an incredible three course Summer menu.
Skills & Technique: Chiffonade, Slicing, Mincing, Grilling, Pasta Cooking, Vinaigrettes, Macerating Fruit.
Class includes a snack and beverage to enjoy while we prepare a three course menu. BYOB to enjoy with your meal. Wine pairing recommendations: Pinot Noir, Chablis or Dry Rose.

Arugula, Watermelon,Tomato & Mint Salad with Watermelon Vinaigrette
Grilled Chicken and Vegetable Pasta with Sun Dried Tomato Pesto and Burrata
Strawberry-Balsamic & Basil Sundaes with Toasted Pound Cake Croutons