February 28, 5:00 pm to February 28, 7:00 pm Save to calendarBack
All Aboard! Get ready to experience authentic flavors and techniques used in kitchens around the world. In this series, we will get up close and personal with cuisine from all across the globe.
Menu: Chicken Tagine with Olives, Apricots and Almonds; Carrot Curls with Pine Nut, Olive and Cilantro; No-Bake Peach and Almond Tartlets
See all current class offerings in our January - March 2018 class catalog.
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