Monday, November 18, 2019, 6 – 8 p.m.
Improve your knife skills by practicing mince, dice, julienne, and chiffonade cuts in this cooking class. You will cut up vegetables for a classic rice pilaf, and watch how to prepare, cook, and carve a classic roast chicken. Take home a portion of prepped, uncooked vegetables.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center