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Saturday, February 22, 2014, 11:30-1:00pm
view all classes with this chef

Learn how to make that perfect fork tender pot roast.

  • Spinach and Brie Stuffed Portobello Mushrooms
  • Port Soaked Pot Roast with Baby Carrots and Parsnips and Creamy Roasted Garlic Polenta
  • Bananas Foster Bread Pudding: Rum Glazed Bananas with a Caramel Swirl in a Buttery Bread Pudding Topped with Homemade Madagascar Vanilla Bean Ice Cream

George Kando
Date: Saturday, February 22, 2014 | Time: 11:30-1:00pm | Cost: $55.00 | Max Participants: 36

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