Workshops

Chef's Table

When: Sat., Aug. 9, 6-8:30 p.m. 2014

Menu: Field Greens with Citrus Mango Vinaigrette Grilled Trout with Orange Saffron Butter and Grilled Seasonal Vegetable Beef Wellington Pasta with Kalamata Olives & Roasted Cherry Tomato Sauce Sautéed Pork Tenderloin with Apple Brandy sauce & Garlic Smashed Potatoes

Price: $75

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