When: Thu., Jan. 28, 6-8:15 p.m. and Wed., Feb. 24, 6-8:15 p.m. 2016
Fire up the flavor in this Asian influenced hands-on class! While you learn some of that fancy knife work from the chef, you’ll enjoy Steamed Gingered Scallion Fish & a Kung Pao Shrimp for your appetizer. Then, it’s time for you to practice what you’ve learned by making Sesame Garlic Beef Stir Fry or a Cashew Chicken with Mushrooms & Green Beans. You’ll feel like a pro by the time you enjoy the meals you’ve made with a glass of wine.