Join Barb Nack in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourné. Learn to make suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Thu, Oct 24, 6 pm to 9 pm