Cooking Class
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Create a satisfying winter feast with pheasant as the centerpiece. This hands-on class with Barb Nack will prepare winter squash soup with onions and leeks garnished with toasted sunflower seeds, pheasant marsala cooked in a Dutch oven with mushrooms and shallots, fruited wild rice pilaf with pecans, garlic roasted green beans, a glass of Riesling wine, plus cinnamon-nutmeg cake with apples and creamy caramel sauce.
Sat, Jan 4, 6:30 pm to 9 pm

Sat, Jan 4, 6:30 pm to 9 pm

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