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Savory Spoon
12042 Highway 42, Ellison Bay WI 54210
920-854-6600

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Event/Date Description Openings/Price/Location
1080

Thu, Aug. 22, 2019 @ 6:00 PM
SOUTH OF THE BORDER CHA CHA CHA
 

 This class will feature two of the mole sauces that are famous in Qaxaca, Mexico.
Each sauce, red and green will compliment the dishes we prepare.

Mole is a combination of a variety of roasted ingredients which
create the rich flavor profile that they offer to your palette.
You will learn to toast rice, roast chili’s and make a spectacular citrus layer cake.

Menu includes:

Mole Negro Qaxaqueno

~~~
Rajas Con Creama
~~~
Roasted Poblano’s with Onion and Cream
~~~
Sonoran Red Rice
~~~
Chicken Mole Verde
~~~
Orange Mango Triple Sec Layer Cake.

Come Have Fun In Our Kitchen!

7 openings available

$70.00

CHEF/INSTRUCTOR

JANICE THOMAS

 
Event/Date Description Openings/Price/Location
1081

Fri, Aug. 23, 2019 @ 6:00 PM
PASSPORT TO THAILAND*
 

Join Chef Amy Rebhan for an unforgettable evening exploring the
exotic flavors of Thailand. Learn how to make Pot Stickers that
will become a family favorite and make a Thai Curry
that will complement many fish dishes for future dinners.
Enjoy learning the art of the flaming Flambe too!

Menu includes:

Pork and Scallion Pot Stickers
~~~
Thai-Curry Butter Halibut Packets
~~~

Thai Fried Rice

~~~
Sweet and Spicy String Beans
~~~
Sticky Coconut Rice "Cake" with Ginger-Orange Flambe

Come Have Fun In Our Kitchen!

0 openings available

$70.00

VISITING GUEST CHEF

AMY REBHAN

Event/Date Description Openings/Price/Location
1047

Sat, Aug. 24, 2019 @ 9:30 AM
TEACUP AND FRESH BLOOMS*
 

    Join us for “elevenses”; an English late-morning break for tea/coffee
and a light sweet snack (muffin, scone, or biscuit).

This floral workshop revolves around tea & fittingly you’ll learn the art of mixing perennials,
herbs & garden flowers to create this charming petit floral.
The design vessel will be a teacup & you will be learning how to use a pin frog
to make your flower arrangement.
(*If you have a favorite cup of your own that you would like to use, please bring it along.)

This is sure to be a delightful morning, so please invite a friend, sister, mother or daughter to join you!

Workshop includes:

Floral preparation & design instruction
~~~
All necessary floral tools
~~~~
Your beautiful arrangement to take home
~~~
Sip and Savor some delicious morning morsels
as you enjoy the class!

Come Have Fun in Our Kitchen!

 

0 openings available

$65.00

VISITING FLORAL DESIGNER

HEIDI STODOLA

Event/Date Description Openings/Price/Location
1082

Sat, Aug. 24, 2019 @ 6:00 PM
WOOD FIRED PIZZA EXTRAVAGANZA II
 

Back by popular demand, this pizza class will be thrilling and
fun for all. Larry (Thor) Thoreson of Gills Rock Stoneware has created a
beautiful wood fired oven on his property, right next door to our
cooking school, where we will bake off our pizza.

Thor and Chef Thomas will lead you on this pizza exploration.
This class will feature various styles of pizza, dough, and the
techniques to go with them. Our pizza feast is over the top! 

Come Have Fun In Our Kitchen!

0 openings available

$65.00

CHEF/INSTRUCTOR

LARRY (THOR) THORESON & JANICE THOMAS

Event/Date Description Openings/Price/Location
1083

Thu, Aug. 29, 2019 @ 6:00 PM
DINING IN STYLE*
 

Turn the tables on your typical date night and join Chef Amy Rebhan in
preparing your own menu of some chef-inspired favorites.
Top Sirloin with the best Herb Rub you can imagine paired with this
years most delicious Gratin made with baby pearl onions.
This Hot Fudge sauce of the evening, will knock your socks off too.

Menu includes:

Fresh Greens with Roasted Beets, Haricot Verts, and Goat Cheese Croutons
~~~
Herb-Rubbed Top Sirloin Steak with Peperonata
~~~
Seared Scallops with Brussels Sprouts and Bacon
~~~
Pearl Onion Gratin with Parmesan, Savory, and Thyme
~~~
Caramelized Banana Split with Espresso Hot Fudge Sauce

Come Have Fun in Our Kitchen!

 

0 openings available

$70.00

VISITING GUEST CHEF

AMY REBHAN

Event/Date Description Openings/Price/Location
1084

Fri, Aug. 30, 2019 @ 6:00 PM
SUMMER BOUNTY
 

Learn to make a berry and herb infused beverage,
create a chilled soup and make a stellar mustard sauce using lager.
The use and preparation for leeks will be featured as well.

Menu includes:

Strawberry Rosemary Lemonade
~~~
Avocado Soup with Ancho Cream
~~~
Watermelon, Arugula and Pine Nut Salad

~~~
Pork Medallions with Mustard Cream Sauce
~~~
Polenta with Green Beans, Mushrooms and Leeks
~~~

Nectarine and Pecan Cookie Tart

The seasons best can be found at our farmers markets and create a perfect field to fork meal.

Come Have Fun In Our Kitchen!

 

0 openings available

$65.00

CHEF/INSTRUCTOR

JANICE THOMAS

Event/Date Description Openings/Price/Location
1118

Sat, Aug. 31, 2019 @ 9:30 AM
MACARON MASTER CLASS
 

Spend the morning learning to make everyone’s favorite colorful
French cookie  “le macaron”.

  Guest chef Angela will focus on technique and perfecting this elusive
combination of egg whites, sugar and almond flour with a

variety a flavors.  All the colors of the rainbow in the French Pastry Shop,
just around every corner, and now at the

Savory Spoon just for you.

Take home a few of these beauties to share with family too!

0 openings available

$55.00

VISITING GUEST CHEF

ANGELA REED

Event/Date Description Openings/Price/Location
1085

Sat, Aug. 31, 2019 @ 6:00 PM
THRILL OF THE GRILL
 

Go For The Grill! Learn to make the perfect grill marks,
marinate and test for doneness as you create this delicious meal.
Couples can enjoy this team class to gain knowledge on grilling secrets.
Take the mystery out of grilling as you learn to grill pizza
and use a variety of sauces and marinates.

Menu includes:

Grilled BBQ Potato Salad with Bacon
~~~
Baby Back Ribs with Bourbon Sauce
~~~
Char Grilled Corn Salsa
~~~
Grilled Artichoke and Tomato Panzanella
~~~
Curried Marinated Flank Steak on Grilled Pizza. 

Come Have Fun In Our Kitchen!     

0 openings available

$70.00

CHEF/INSTRUCTOR

JANICE THOMAS

Event/Date Description Openings/Price/Location
1116

Wed, Sep. 18, 2019 @ 6:00 PM
MONET'S MASTERPIECE
 
Claude Monet's cooking journals have been revealed and published
and this evening we will be celebrating his fine taste in food with his
garlic soup (it's not what you think), baked field mushrooms,
a hearty stuffed shoulder of lamb and his classic tarte tartin.
 
Menu Includes:

Garlic Soup
~~~
Baked Field Mushrooms
~~~
Stuffed Shoulder of Lamb
~~~
Tarte Tartin

Come Have Fun in Our Kitchen

10 openings available

$65.00

VISITING GUEST CHEF

ANGELA REED

 
Event/Date Description Openings/Price/Location
1086

Thu, Sep. 19, 2019 @ 6:00 PM
FALL HARVEST BOUNTY
 

Savor summer’s last hurrah  from Farm to Table with recipes from chef Thomas.
This fall harvest dinner is a festival of latkes with two fantastic variations
on the classic potato pancake, plus great sauces too!  Learn to make a light
apple jelly sauce with a hint of smoky chipotle. Learn the basics of making
ice cream and how to dress it up with a crumble or a sauce.
Celebrate fall with these comforting foods.

Menu includes:

Arugula, Pear & Feta Salad
~~~
Potato Latkes with Rosemary and Brown Butter Applesauce
~~~
Butternut Squash Latkes with Sage & Pine Nuts
~~~
Pork Tenderloin with Apple Jelly Sauce
~~~
Cinnamon Ice Cream with Pecan Oat Crumble

Come Have Fun In Our Kitchen!

0 openings available

$70.00

CHEF/INSTRUCTOR

JANICE THOMAS

Event/Date Description Openings/Price/Location
1087

Fri, Sep. 20, 2019 @ 6:00 PM
MOUNTAINS OF MUSHROOMS
 

Mary Ellen Krawczyk from Field and Forest will be on hand with
information on growing your own mushrooms and examples too.
Slow down and grow some mushrooms. There are many reasons to be
interested in growing and eating mushrooms, and they can be local and nutritional.
Fresh mushrooms are luscious in color, succulent in texture and rich in form

Menu includes:

  Mushroom Bacon Phyllo Triangles
~~~
Crispy Grits with Sweet and Sour Beets and Wild Mushrooms
~~~
Wild Mushrooms and Haricot Verts with Shallot Sauce
~~~
Roasted Potato and Mushroom Salad
~~~
Pizza with Potato,Onion Marmalade and Mushrooms
~~~
Pan Roasted Tenderloin with Mushrooms

 (Table top mushroom growing kits will be available for purchase on the night of class)
Field and Forest

Come Have Fun in Our Kitchen!

6 openings available

$70.00

CHEF/INSTRUCTOR

JANICE THOMAS

 
Event/Date Description Openings/Price/Location
1088

Sat, Sep. 21, 2019 @ 9:30 AM
BRUNCH FARE FLAIR*
 

Breakfast can be an intimate meal, so invite two or
three friends over and enjoy your delicious morning.

Learning to make delicate crepes is delightful and especially
when they are filled with Rose Crème.  Paninis are the culinary rage,
and this Green Goddess version is the ultimate in taste. Quiche is a must and learning
the tips for the perfect Quiche will give you confidence to make it again and again.
Use pretty accoutrements and cheerful placemats or tablecloths
and your very favorite coffee too.
Join Chef Laurie Conrad for brunch!

Menu includes:

Roasted Strawberry Crepes with Rosé Crème
~~~
Chive Farmers Hash
~~~
Green Goddess Breakfast Paninis
~~~
Prosciutto, Leek & 
Chèvre Quiche
~~~
Blood Orange Coffee Cake

Come Have Fun In Our Kitchen!

4 openings available

$65.00

VISITING GUEST CHEF

LAURIE CONRAD

 
Event/Date Description Openings/Price/Location
1089

Sat, Sep. 21, 2019 @ 6:00 PM
A TASTE OF GREECE*
 

Think outside the gyro!  Join Chef Amy Rebhan in exploring the flavors
from all over the Greek Isles.

Menu includes:

Split Pea Dip with Onion-Roasted Red Pepper Relish (Fava)
~~~
Bitter Greens Salad with Olives and Feta
~~~
Chicken Souvlaki with Tzatziki
~~~
Orzo with Roasted Vegetables
~~~
Baklava

 Come Have Fun In Our Kitchen!

14 openings available

$70.00

CHEF/INSTRUCTOR

AMY REBHAN

 
Event/Date Description Openings/Price/Location
1090

Thu, Sep. 26, 2019 @ 6:00 PM
WISCONSIN FISH FRY
 
Join Chef Matt Chambas of Door County Underground as he teaches
you the tips for an authentic Midwestern Fish Fry.
Everyone loves a Friday night Fish Fry and this class will teach you
all you need to know about creating your own Fish Fry at home.

Pan frying is one of the most popular ways to prepare small delicate fish.
Matt will teach you how to get the deliciously crisp and browned outside,
while keeping the inside tender and moist.
We are fortunate to have
Matt Chambas, the Chef of Door County Underground as our guest chef
tonight. If you are seeking a delicious evening in a learning kitchen,
just join us tonight.

 Menu includes:

 Breaded and Pan Fried Door County Whitefish
~~~
Authentically Matt’s Coleslaw
~~~

Midwest Favorite Tarter Sauce
~~~
Kettle Potato Chips
~~~
Door County Apple Crisp for Dessert.

Come Have Fun in Our Kitchen!

9 openings available

$75.00

VISITING GUEST CHEF

MATT CHAMBAS

 
Event/Date Description Openings/Price/Location
1091

Fri, Sep. 27, 2019 @ 6:00 PM
FALL VEGETABLES*
 

The autumn harvest is upon us.  Join Chef Amy Rebhan in celebrating the
bounty of fall vegetables in these fresh and flavorful dishes.

 Menu includes:

Roasted Celery and Garlic Soup with Crisp Proscuitto
~~~
Grilled Sweet Potato, Pistachio, and Pomegranate Salad
~~~
Roasted Vegetable and Proscuitto Tart
~~~
Orecchiette with Brussels Sprouts, Gorgonzola, and Brown Butter Pecans
~~~
Butternut Squash Cake with Spiced Vanilla Icing

Come Have Fun in Our Kitchen!

2 openings available

$70.00

CHEF/INSTRUCTOR

AMY REBHAN

 
Event/Date Description Openings/Price/Location
1092

Sat, Sep. 28, 2019 @ 9:30 AM
SWEETIE PIES APPLE PIE DELIGHT*
 

Now is your chance to learn the art of making a great pie.
Learn the techniques used for making flakey crust that will win the state fair ribbon.
You will learn about cutie pies, crumb pie and how to make lattice too.
Olivia Lowry owner of Sweetie Pies will teach you the tricks of the trade.

You will go home with two pies to enjoy. 

Come Have Fun In Our Kitchen!

2 openings available

$60.00

VISITING GUEST CHEF

OLIVIA LOWRY

 
Event/Date Description Openings/Price/Location
1093

Sat, Sep. 28, 2019 @ 6:00 PM
FROM FIELD TO FORK
 

  Comfort foods always appear in the fall and this class will feature many of them.
You will learn how to use a variety of nuts including my favorite
hazelnuts from Oregon to add flavor to a variety of dishes.
You will create sensational caramelized apples with aged balsamic.
You will learn to make a soufflé using seasonal fall greens.
This is a real Farm to Table experience.

Menu includes:

Crostini with Riccotta & Warm Balsamic Carmel Apples
~~~
Risotto with Wild Mushrooms & Hazelnuts
~~~
Swiss Chard Souffle with Pumpkin Seeds
~~~
Roasted Pork Loin Stuffed with Panchetta
~~~
Rosemary Pear Crisp with Pistachio Brittle

Come Have Fun In Our Kitchen

0 openings available

$70.00

CHEF/INSTRUCTOR

JANICE THOMAS

Event/Date Description Openings/Price/Location
1094

Wed, Oct. 2, 2019 @ 6:00 PM
MIXOLOGY AND BEVERAGE COLLAGE - A LIQUID WORKSHOP*
 

Drink is omnipresent in our lives. From your morning coffee to your mid-day soda,
the water that sustains you and the cocktail that guides you gently to sleep.
Drink is so omnipresent, in fact, that it is often treated as rote routine,
a necessary though unexciting part of our day to day lives.
But drink can be more: it can serve as a memoir,
pay homage to your favorite music or art, represent your
community and the land you share and strive
for sustainability. Simply put, drink can spark discourse.

 

Join barista and bartender Ryan Castelaz of Discourse: A Liquid Workshop
and Heist Modern Tavern to learn about the philosophies and techniques
that Ryan utilizes behind the bar to create novel drinks for his guests.

You will learn how to maximize your ingredients, reduce your waste and play with taste,
aroma, presentation and mouthfeel to convey your story to the drinker.
You will leave with a cornucopia of new recipes, techniques, and
strategies, easily repeatable in any home, that will
empower you to craft your own discourse-worthy drinks.
 
Light, small plates will follow this class.  


Come Have Fun in our Kitchen!

8 openings available

$65.00

VISITING GUEST CHEF

RYAN CASTELAZ

 
Event/Date Description Openings/Price/Location
1095

Thu, Oct. 3, 2019 @ 6:00 PM
FULL FALL FLAVORS
 

All the great flavors of fall are in this class with Squash,
Pears and Pumpkin creating a grand slam meal.
Learn to cook with phyllo dough, Roast pears and stuff a pork loin.
This meal is perfect for your next dinner party with a lot of make ahead ideas.

Menu includes:

Mushroom Bacon Phyllo Triangles
~~~
Maple Butternut Squash Bisque
~~~
Roasted Pear and Blue Cheese Salad
~~~
Oven Roasted Pork Loin Stuffed with Door County
Cherries and Pancetta
~~~
White Chocolate Pumpkin Mousse Parfait

Come Have Fun in our Kitchen!

13 openings available

$65.00

CHEF/INSTRUCTOR

JANICE THOMAS

 
Event/Date Description Openings/Price/Location
1096

Fri, Oct. 4, 2019 @ 6:00 PM
SOUPS ON*
 

When the weather turns chilling nothing tastes better
then a satisfying bowl of soup. 
Join Chef Amy Rebhan in serving up a bowl of comfort with these hearty soups. 

Menu includes:

Salmon and Leek Chowder
~~~
Mushroom Bisque
~~~
Spanish Lentil and Chorizo Soup
~~~
Hot and Sour Soup
~~~
Indian-Spiced Butternut Squash Soup with Yogurt

Come Have Fun in Our Kitchen!

15 openings available

$65.00

VISITING GUEST CHEF

AMY REBHAN

 
Event/Date Description Openings/Price/Location
1048

Sat, Oct. 5, 2019 @ 9:30 AM
HARVEST SEASONAL BLOOMS*
 

Fall is truly one of the most beautiful seasons in Door County!
Rich hues of red, orange, and yellow emerge from the everchanging natural
landscape and will be our inspiration for this floral workshop.
We will arrange fall flowers, berries & foliage to create a
beautiful rustic arrangement for your table;
one you may want to replicate for Thanksgiving!

Workshop includes:

Floral preparation & design instruction
~~~
A
ll necessary materials & tools
~~~
Y
our beautiful arrangement to take home
~~~
Sip and Savor some delicious morning morsels
as you enjoy the class! 


Come Have Fun in Our Kitchen!

13 openings available

$65.00

VISITING FLORAL DESIGNER

HEIDI STODOLA

 
Event/Date Description Openings/Price/Location
1097

Sat, Oct. 5, 2019 @ 6:00 PM
SAUCE IT UP
 

Sauces Around the World will delight your taste buds.
This remarkable variety of sauces will dress up many meals,
from sweet fruity chutney to salty full flavored tapenades.
Learn how to makes several International sauces to be used
right away or given as gifts. Learn how the French use their
pistou in a soup  and how easy it is to make a chutney to compliment meat

Menu includes:

Olive Tapenade on Crostini
~~~
Apricot Chutney on Artisan WI. Brie
~~~
Pistou in White Bean Soup
~~~
Potato Skordalia on Lamb Kebabs
~~~
Boulanese with Parpadella
~~~
Chocolate Cake with Espresso Glaze

Come Have Fun in Our Kitchen!

2 openings available

$70.00

CHEF/INSTRUCTOR

JANICE THOMAS

 
Event/Date Description Openings/Price/Location
1117

Wed, Oct. 9, 2019 @ 6:00 PM
PARTY PALETTE EXTRAORDINAIRE
 
The holidays are just around the corner!  The trick to entertaining is to make
delicious food that is easy to prepare and still phenomenal!   
This evening we will be preparing everything you need to host the perfect party. 
Green onion wraps, goat cheese with dried fruit, garlic and honey,
spit grapes, Einkorn crackers and impress your guests with a gorgeous
Reine de Saba cake!
 
Menu Includes:
Green Onions and Salami
Dried Fruit with Chevre
Split Grapes
Einkorn Crackers
Reine de Saba Cake
 
Come Have Fun in our Kitchen!

 

15 openings available

$65.00

VISITING GUEST CHEF

ANGELA REED

 
Event/Date Description Openings/Price/Location
1098

Thu, Oct. 10, 2019 @ 6:00 PM
DINNER PARTY
 

Universal secrets to successful meals and tips on the tricks of the trade
will be shown in this special class. Learn to make Crème Fraîche, glaze nuts and use phyllo.

Menu includes:

Red Pepper Bisque With Crème Fraîche
~~~
Citrus Avocado Salad With Glazed Walnuts
~~~
Fettuccini Alfredo With Shrimp and Peas
~~~
Eggplant Parmesan
~~~
Phyllo Tartlets With Lime and Riesling Curd and Minted Apples

Come Have Fun In Our Kitchen!

14 openings available

$65.00

CHEF/INSTRUCTOR

JANICE THOMAS

 
Event/Date Description Openings/Price/Location
1049

Fri, Oct. 11, 2019 @ 6:00 PM
AUTHENTIC MEXICAN COMFORT FOODS*
 

 Join Chef Gail Rueckl in this great class south of the border.
This class will take you to the southwestern part of Mexico, in the Oaxacan region.
 Together we will make authentic Mexican comfort foods that are so flavorful and easy to make.  

Menu Includes:

Jicama, Cucumber, and Carrot Salad
~~~
Crema Flor de Calabaza  (Cream of Squash Flower Soup)
~~~
Calabacita Rellena estilo  (Stuffed Zucchini)
~~~
Fideo with Chipotle  (Mexican Noodle Toasted with Chipotle Sauce)
~~~
Lechecilla  (Vanilla and Cinnamon Pudding)

Come Have Fun In Our Kitchen!

12 openings available

$70.00

VISITING GUEST CHEF

GAIL RUECKL

 
Event/Date Description Openings/Price/Location
1099

Sat, Oct. 12, 2019 @ 9:30 AM
PARTY FLAVORS
 

 This class will inspire you to have a party of your own.
These delicious party foods will have your guests asking for the recipe.
You will learn to sear sushi grade tuna, make a killer coconut shrimp
and to roast and stuff poblano chilis

Menu includes:

Party Poblanos Stuffed with Cheddar and Chicken
~~~
Coconut-Chile Shrimp Tostadas with Pineapple Salsa Guacamole
~~~
Fresh Shrimp Spring Rolls with Thai Dipping Sauce
~~~
Seared Tuna Tostadas
~~~
Mini Meat Pies with Spicy Buttermilk Dip

Come Have Fun In Our Kitchen

 

4 openings available

$65.00

CHEF/INSTRUCTOR

JANICE THOMAS

 
Event/Date Description Openings/Price/Location
1100

Sat, Oct. 12, 2019 @ 6:00 PM
FRENCH TWIST
 

Join Chef Laurie Conrad in this delicious class. What better way to spend
a fall evening than preparing a warm French bistro menu.
This class capitalizes on the best of Door County's harvest combined
with a French Twist.  You will have the opportunity to work with
puff pastry and sharpen your knife skills.

Save room for wine, as you will have the chance to
purchase a bottle or glass of our selected features. 

Menu includes:

Bon Appetite
~~~
Roasted Haricot Verts
~~~
Blue Cheese, Sage & Pear Tarts
~~~
Almond Financiers with Door County Cherry Coulis
~~~
Duck Fat Smashed Potatoes & Chive Crème
~~~
Flat Iron Steak with Balsamic Caramelized Onions

Come Have Fun in Our Kitchen!

2 openings available

$70.00

VISITING GUEST CHEF

LAURIE CONRAD

 
Event/Date Description Openings/Price/Location
1102

Fri, Oct. 18, 2019 @ 6:00 PM
DOOR COUNTY HARVEST FARM TO TABLE
 

Fresh from the farm, this menu features the bounty
of the local harvest. Butternut squash, pears and Door County cherries
make this a class a regional favorite. Learn to make aioli, caramelized onions
and poach fruit in this class loaded with Door County Flavors.

Menu includes:

Roasted Ginger Beets on Fresh Garden Greens with Ginger Aioli Dressing
~~~
Caramelized Wild Mushroom Tart
~~~
Grilled Beef Tenderloin with Door County Cherry and Onion Compote
~~~
Couscous with Roasted Butternut Squash and My Preserved Lemons
~~~
Poached Pear and Almond Tart

Come Have Fun In Our Kitchen!

0 openings available

$70.00

CHEF/INSTRUCTOR

JANICE THOMAS

Event/Date Description Openings/Price/Location
1103

Sat, Oct. 19, 2019 @ 6:00 PM
FRESH PASTA FOR ALL SEASONS
 

 The inspiration for this class comes from my annual trips to Italy
and Sicily. Fresh Pasta sets itself apart from all other Pasta’s
and sets the mark high for quality. This class will feature a pasta
for each of our four Seasons, made with the freshest ingredients and farm fresh eggs.

Menu includes:

Almond, Hazelnut Pesto Pasta
~~~
Linguini with Spicy Lamb and Greens
~~~
Papparella Pasta with Duck Ragu
~~~
Spring Pasta with Asparagus, Goat Cheese and Crisp Procuitto
~~~
Busiate with Trapanese Pesto

Come Have Fun in Our Kitchen!

 

3 openings available

$65.00

CHEF/INSTRUCTOR

JANICE THOMAS

 
 
 
 

 

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