Autumn in New England
Seats available: 2
Sunday 11-25-2018
5PM - 7:30PM


Instructor: Max Hull
Enjoy an evening out, cooking and feasting upon these autumnal delicacies of the Northeast.
Pear and Dried Cherry Salad with Maple Dressing; Crispy Pan-Fried Pork Medallions; Risotto with Chives and Aged Vermont Cheddar; Apple-Cranberry Fruit Crisp.
Skills Covered in Class Include: Balancing Flavors; Selecting and Pan-Frying Pork; Choosing Potatoes; Working with Arborio Rice; Fruit Fillings; Making Streusel Toppings.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.