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Hands-on Cooking: Eggs

Saturday, June 22, 2019, 10 a.m. – 12:30 p.m.


Successful egg cookery involves finesse and delicacy. Master a variety of techniques in this cooking class: poaching, making soufflé, using a ricer (for finely textured egg salad), simmering hollandaise sauce, and timing of soft- and hard-boiled eggs. You’ll enjoy eggs Sardou, farmhouse egg salad, zucchini frittata, and mango polenta soufflé.

Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center

  • Saturday, June 22nd, 2019
    $50.40 Member | $63.00 Non Member