Classes and Programs

Rolled, Stuffed, Braised, and Tied

Date:
January 11, 2014 — Sat
Time:
10am-noon
Location:
St. Vincent's Hall, 4th floor kitchen
Instructor:
Jennifer Diez, cooking expert
Description:

Learn several ways to prepare main dish meats and which fresh herbs to pair them with for a delicious meal. You will get a hands-on class in which you will learn the latest techniques for delighting your family and friends.

Cost:
$39