W-FA592 Spring in Paris with Chef Craig Tinling

Lemon sage blueberry compote soft brie on baguette

Butter lettuce salad with verte dressing

Poached salmon with tarragon beurre blanc

Apple Galette with buttermilk icecream

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up.

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.