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Sunday, February 2, 2014, 11:30-1:00pm
view all classes with this chef

Learn about brining and how to get the juciest and most tender pork chop.

  • Vanilla-Scented Tomato Bisque with Mini Grilled Cheese
  • Apple Brined Pork Chop served with Potato Dauphine and Collard Greens
  • Pumpkin Crème Brûlée

Brent Hazelbaker
Date: Sunday, February 2, 2014 | Time: 11:30-1:00pm | Cost: $50.00 | Max Participants: 36




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