Join chef Mickey Kitterman and create a lavish afternoon of food, starting with an authentic lobster-seafood boil with newspaper-lined tables with an abundance of lobsters, mussels, clams, corn on the cob, and potatoes. This hands-on class will create chilled roasted beef tenderloin-caprese salad, Vermont white cheddar popovers slathered with hot pepper-peach jam, plus blueberry cobbler with ginger ice cream.
Sun, Aug 30, 12:30 pm to 3 pm