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Thursday, June 27, 2013, 6:00-7:30pm
view all classes with this chef

A delighful menu for an early summer's eve.

  • Endive, Stilton & Walnut Salad
  • Brined Pork Loin with Garlic, White Wine and Wild Fennel Pollen
  • Hearty Wheatberry Salad
  • Sautéed Carrots with Dill Butter
  • Summer Pudding with Fresh Berries and Rum Whipped Cream

Scott Jones
Date: Thursday, June 27, 2013 | Time: 6:00-7:30pm | Cost: $50.00 | Max Participants: 36




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