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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 26th 2010 - French Cuisine: From Classic to Modern
Chef: Brad Hulvey
This week Chef Brad will be preparing some beautiful Scallops a Vin followed by French Country Galantine. His entrée will be Herbed Rack of Lamb with Potato Lyonnaise, Mint Asparagus and Sauce Française. For dessert, Chef Brad will present a delectable Chocolate Hazelnut Pâté.
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6:30pm - 8:30pm
Cost: $45.00 per person
Class Full
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