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Friday, October 3, 2014, 11:30-1:00pm
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A complete menu to please any crowd.

  • Coconut Curry Chicken Skewers: Free Range Chicken marinated in Curry & Coconut Milk then rolled in Coconut flakes and finished with Sweet Chili Sauce
  • Tenderloin Martini: Seasoned pieces of Hanger Steak atop Yukon Gold & Carrot Squash Mashers Drizzled with an Asian Ginger Pan Sauce
  • Jumbo Sea Scallops: Pan Roasted and served with a Savory Vanilla Bean Cream and drizzled with Smoked Tomato Butter
  • "The Best" Warm Chocolate Truffle Cake with a Port Cinnamon Orange Reduction & Chantilly Cream

Dave Martin
Date: Friday, October 3, 2014 | Time: 11:30-1:00pm | Cost: $65.00 | Max Participants: 36




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