Saturday April 18 - SOLD OUT!
12.30 pm - 3.30 pm
Sharpen Up! This 3-hour intensive workshop will teach you how to julienne, dice, and brunoise your way through almost any recipe! Guests will learn: The Anatomy of a Chef’s Knife, Basic Vegetable Cuts, General Knife Care and Use Guidelines.
- Three bean chopped salad (dicing, mincing, julienne)
- Thai beef lettuce wraps with mango slaw and peanut sauce (slicing, marinating, meat cookery, basic sauce)
Enjoy a surprise dessert at the end of the class ...and leave with a 8" Nella chef Knife!