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Cooking with a Partner

Spicy Grape Compote on Crostini with Ricotta • Shredded Brussels Sprouts Salad with Oranges, Toasted Walnuts & Crisp Prosciutto • Bacon-Wrapped Cornish Hens with Raspberry Balsamic Glaze • Roasted Vegetables with Rosemary-Thyme-Lemon Oil • Very Berry Phyllo Triangles served with Vanilla Bean Ice Cream 

Jen Clark

hands-on, $70

Earlier Event: September 13
Lunch & Learn
Later Event: September 16
Cooking with Kids: Easy Italian