KNIFE SKILLS - Seasonal Vegetables (Chef's Knife)

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