SUPPERS WITH SASSMAN - MILLING ABOUT WITH PEPPER
Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys pink peppercorn-marinated goat cheese medallions with herbes de Provence served with crostini, roasted pork tenderloin with green peppercorn sauce served with roasted garlic mashed potatoes and fresh pepper-parmesan popovers, plus black pepper-berry crumble topped with black pepper-infused ice cream.
Tue, Nov 4, 6:30 pm to 9 pm
Tue, Nov 4, 6:30 pm to 9 pm
Tue, Nov 4, 6:30 pm to 9 pm
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