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Cooking with a Partner

Boozy Baked Brie Crostini with Figs and Pecans • Mixed Greens with Lemon-Balsamic Dressing • Pork Tenderloin with Agrodolce Glaze • Roasted Yukon Gold Potatoes and Shallots • Polenta Cake with Mixed Berry Compote


Jen Clark

hands-on

70.00
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Earlier Event: April 25
Lunch & Learn