Hands-On Class - Coq au Vin Blanc Veggie/Fruit Prep Freezerand Broiler Safe

Freezerand Broiler Safe

Width: 22in

and breakfast hash

Stain-resistant

Covid protocols:  Masks are optional for the class

Hands-On Class - Coq au Vin Blanc Veggie/Fruit Prep Freezerand Broiler SafeFriday, February 13th, 6: 00 8: 00 pm $250 per Workstation (Hands On) EACH WORKSTATION FACILITATES UP TO 2 GUESTS Limit 5 Workstations Join Chef Soledad Liendo, a graduate of the International Institute of Culinary Arts in Buenos Aires. Soledad will review knife skills as well as other basic cooking techniques during the course of the class. Menu Coq au Vin Blanc with Truffle Butter ~ Spinach & Leek Gratin ~ Chocolate Lava Cake with Port Cream ***