Parsnip, Pear, and Seared Sea Scallops with Bramble Oil
Watercress Salad with Jacquin Buchette aux Fleurs and Blackberry Vinaigrette
Seared Wagyu New York with Gorgonzola Cream
Blackberry Cobbler with Gin Ice Cream
Note: Because this is a mask-free environment, in-person cooking classes are for those ages 12 and up who are fully vaccinated.
Attendees for this class must be 21 years of age or older. Please be sure to remember your government-issued I.D.
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 firstname.lastname@example.org or call us at 801-617-0133 with any questions.
Chef Brenda White, Chef Shane Symes
1 seats available