This cooking class will transport participants 'beyond the plate' in an interactive teaching and fellowship experience. By attending, you will gain a new sense of joy and satisfaction, and leave with a deeper appreciation for the value of making something with your own hands.
Menu: A coffee cured filet of beef served over a savory corn-chive pudding, a stacked haricot vert and all topped with warm herb butter.
Tools Needed: Wooden cutting board, apron, and a good knife
*There is a fee associated with this event and despite having accounted for extra seats, space is limited. Deadline to register is November 22nd.