Hands-On Class - Seafood Bouillabaisse Cast Iron extending the aesthetic appearance and

extending the aesthetic appearance and overall lifetime of your pieces

this book will help you master making pops at home and includes tips and techniques for decorating your tasty creations

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Hands-On Class - Seafood Bouillabaisse Cast Iron extending the aesthetic appearance andWednesday, 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