Tuesday, Mar. 15th, 6:00 pm - 8:00 pm
Are you ready to try the Sous-Vide Method of cooking? Get ready for summertime get-togethers! In this Class, Chef will demonstrate the sous vide technique for rendering a very tender rack of ribs. Hone your advanced butchery skills by learning how to French a rack of lamb. We will bring everything together with a tasty fingerling potato salad featuring double-smoked bacon and mustard.
Classes are held in-studio and final sale.