The falll season, with its aromas of dried leaves in the air, calls for homey comfort dishes that pair well with rich earthy wines. Stuffed roasts can be intimidated, but with this class you will quickly become an expert. In this class, you will learn to make a fennel stuffed pork loin with parmesan roasted cauliflower. We will pair our meal with a rustic Tempranillo from Ribera del Duero, and an aromatic white wine. Come enjoy a great evening with us and learn skills you can use to replicate this meal at home!
$30 per person. Buy tickets here.
Please indicate which event you are registering for in the notes.
There are a total of 12 spaces available for this class so register now!
to RSVP, please email: firstname.lastname@example.org
*please let us know in advance if you have any food allergies or sensitivities.