Tuesday, January 22, 2019, 11 a.m. – 12:30 p.m.
New! Learn to incorporate a variety of French flavors and spices into vegetable dishes in this cooking class. Enjoy a light lunch of green bean potato salad niçoise, celery root with tarragon aioli, summer squash gratin, and onion tart.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center