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Wednesday, March 28th., 6pm, $50

Registration Deadline Saturday, March 24th.

 

Prosciutto and Spinach - Chevre Stuffed Pork Tenderloin Roulade
 
Crisp Greens Tossed with Cucumber, Radish, Spring Peas in a Lemon Mint Vin
 
Spring Time Fresh Asparugus, Sun Dried Tomato & Havarti Dill Frittata with Hollandaise Sauce


Hty Kale Salad of Radishes, Apples, Minans

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Testimonials

I had attended a wide variety of classes offered by Chef Terrie Kohl. Each class was creative, fun and interesting. Terrie creates an atmosphere with ...
Cathy

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