When: 14 March 2013, 6:30pm to 9:30pm
Join us for an evening specializing in fish. Each guest will learn a hands-on approach to fish butchery as they fillet their own pieces of Arctic Char, led by Chef Robert Mills - Executive Chef at the Thompson Hotel. This intensive hands-on class will feature an individual style lesson and additional demonstrations featuring Salmon and Pickerel.
Don't forget - you'll receive a 15% discount to shop in-store, while you're here!