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Cooking School News
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Let's Get Sauced...AGAIN!
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Basic Cheesemaking: Ripened Cheeses
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February 11th 2010 - French Cuisine: From Classic to Modern
Chef: Brad Hulvey
Shrimp & Scrambled Eggs with Hollandaise Sauce
Crab Bisque
Pork Au Poivre with Garlic Mashed Potatoes & Green Peppercorn Sauce
Strawberries with Orange Champagne Sabayon and Crisp Tuile
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6:30pm - 8:30pm
Cost: $45.00 per person
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