Thursday, November 15, 2018, 6 – 8 p.m.
Practice knife cuts such as mince, dice, julienne, and chiffonade in this hands-on cooking class. Students will take home a variety of sliced vegetables and recipe ideas such as collard green salad with pickled red onion, vegetable-stuffed braided bread, and chicken and dumplings.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center