Hands-On Class - Seafood Bouillabaisse Flatware From herbs and toppings to

From herbs and toppings to small nuts and dry powdered ingredients

Ceramic stoneware

71901125717131

They have large handles

plastic (lid)

Hands-On Class - Seafood Bouillabaisse Flatware From herbs and toppings toWednesday, March 27th, 6: 00 8: 00 pm $250 per Workstation (Hands On) EACH WORKSTATION FACILITATES UP TO 2 GUESTS Limit 5 Workstations Join Chef Soledad Liendo, a graduate of the International Institute of Culinary Arts in Buenos Aires. Soledad will review knife skills as well as other basic cooking techniques during the course of the class. Menu Seafood Bouillabaisse with French Peas ~ Lyonnaise Potatoes ~ Crme Brle Includes up to 2 glasses of wine