A French Celebration

  • November 16, 2018
  • 11:00 AM to 2:00 PM

Details

with Chef Pierre Lagourgue
Demo Class

Salad of Black Mission Figs
with Sweet Roasted Peppers
and Shaved Fennel
Sea Bass with Spinach and
Saffron-Vanilla Sauce
Lamb Curry Casserole
Cranberry Walnut Tart with
Buckwheat Crust