Three-Hour, Hands-on Class $95 per person (tax & processing fee extra)
How to properly use a chef knife is one of the fundamentals of the kitchen. Allumette, Brunoise, Julienne and Paysanne - learn the classic french cuts.
Dishes inspired by Squash, Celery Roots, Beets, Carrots, Parsnips and other seasonal vegetables
Wednesday, March 21st - 5:30pm to 8:30pm
Wednesday, April 25th - 5:30pm to 8:30pm
Wednesday, May 23th - 5:30pm to 8:30pm