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Thursday, May 22, 2014, 11:30-1:00pm
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Learn the art of creating classic Italian dishes.

  • Roasted Pear, Toasted Walnut and Ricotta Crostini Finished with Maine Sea Salt and Cracked Pepper
  • Salad of Artichokes, Roasted Peppers, Fresh Mozzarella and Baby Greens with an Extra Virgin Olive Oil Vinaigrette
  • Pan Seared Chicken Piccata with Broccoli, Capers and Lemon Served over House Made Fettuccini
  • Cherry Crostata

Rob Ozoonian
Date: Thursday, May 22, 2014 | Time: 11:30-1:00pm | Cost: $55.00 | Max Participants: 36

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