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Saturday, May 10, 2014, 11:30-1:00pm
view all classes with this chef

Learn techniques of braising and roasting with this great entertaining menu.

  • Fried Olives and Lemons with Caper Mayo
  • Duo of Braised and Roasted Beef with Sauté of Spring Vegetables and Buttery Sunchoke Mash 
  • Vanilla Pots de Crème with Dulce de Leche, Marcona Almonds and Fresh Strawberries

Nina Parrott
Date: Saturday, May 10, 2014 | Time: 11:30-1:00pm | Cost: $55.00 | Max Participants: 36

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