Hands-On Class - Seafood Bouillabaisse Flatware reduction cooking

reduction cooking

plastic (lid)

From herbs and toppings to small nuts and dry powdered ingredients

60X96 5826Y

easy to resharpen for smooth blades

Hands-On Class - Seafood Bouillabaisse Flatware reduction cookingWednesday, March 27th, 6: 00 8: 00 pm $250 per Workstation (Hands On) EACH WORKSTATION FACILITATES UP TO 2 GUESTS Limit 5 Workstations Join Chef Soledad Liendo, a graduate of the International Institute of Culinary Arts in Buenos Aires. Soledad will review knife skills as well as other basic cooking techniques during the course of the class. Menu Seafood Bouillabaisse with French Peas ~ Lyonnaise Potatoes ~ Crme Brle Includes up to 2 glasses of wine