Cooking Studio

Date and Dinner Night

March 24, 2017

6:30pm - 9:30pm

Grilled Tuna and Avocado Endive Cups, Cilantro Lime Chicken Salad with Avocado Mango Salsa, Grilled Scallops with Parmesan and Wild Mushroom Orzo, Zuppa Toscana with Turkey Sausage and Lacinato Kale, Vanilla Apple Crisp with Sea Salt Caramel Sauce

  • ChefGuddia Singh
  • Cost$65
  • Class TypeDemonstration

Menu Highlights

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