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!