WHAT YOU'LL LEARN
Fall/Winter Purees & Garnishes, How to Roast a Whole Chicken, Great Things to do with Leftovers – 9 Cuts, Make Chicken Stock, How to Make Crème Brule
$75 per person
WHEN
February 04, 2016 at 7pm - 9pm
WHAT YOU'LL LEARN
Fall/Winter Purees & Garnishes, How to Roast a Whole Chicken, Great Things to do with Leftovers – 9 Cuts, Make Chicken Stock, How to Make Crème Brule
$75 per person