Cooking Class
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July finds Josh Galliano out foraging for one of the most popular edible wild mushrooms - the chanterelle. Enjoy the bounty as Josh creates langos - potato flatbread topped with chanterelles and carne cruda, chanterelle agrodolce with shaved peaches and whipped ricotta, trout amandine stuffed with chanterelles and finished with brown butter and almond sauce, cream of chanterelle soup, and chanterelle and burrata cappelletti.
Tue, Jul 19, 6:30 pm to 9 pm

Tue, Jul 19, 6:30 pm to 9 pm

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