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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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March 25th 2010 - French Cuisine: From Classic to Modern
Chef: Brad Hulvey
Join Chef Brad for a delicious menu, beginning with Lobster with Pineapple & Mango. Next he will show you how to prepare a delicious Mushroom Soup, followed by Chef Brad's Coq au Vin. For dessert, Chef Brad will present a Lemon-vanilla Mousse Napoleon with Sauce Raspberry.
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6:30pm - 8:30pm
Cost: $45.00 per person
Sign Up >
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