This is an interactive class that will teach basic knife skills from dicing to mincing and julienne to chiffonade. Guests will be required to provide their own knives. A chef’s knife is recommended. The class will also include a demonstration on breaking down a whole chicken. Lunch will be served following instruction. Each guest will take home a hand made cutting board as well as the recipes from lunch.
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Early reservation bookings are recommended as space is limited to 12 guests.