Chef’s Table: Honey Bunny Easter

Come hop along with Chef Jake and Sous Chef Bryton, as we celebrate the spring equinox with this unique seasonal chef’s table. We will have dishes that celebrate the many flavors that come along with spring, from a blackberry braised lamb to a delicious churro duo for dessert. Don’t miss it!

Melon, Prosciutto and Goat Cheese Salad
Scallops with White Butter Sauce
Spring Green Risotto
Blackberry Braised Lamb
Churro Duo
Chefs Choice Wine Pairing
Non Alcoholic Mocktail

Seats are priced per person.

Attendees for this class must be 21 years of age or older. Please be sure to remember your government issued I.D. If you would prefer a non-alcoholic alternative, please list that in the comments.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or 801-928-2635 with any questions.

April 7 @ 6:00 pm
6:00 pm — 8:00 pm (2h)

Station Park

Chef Jake Driffill, Harmons Chef

Price: $125

0 seats available

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