This class concentrates on legendary products such as Parmesana Reggiano, Prosciutto de Parma, and prized balsamic vinegars. Savor authentic dishes such as Braised Chicken with Wild Mushrooms, Classic Polenta, Wild Field Green Salad with Prosciutto and Pan Seared Duck with Apples and Cream.
Faculty: Culinary Staff
Meets: TH • November 3, 2016 – November 3, 2016
Refund Date: November 1, 2016
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