Classes

Fine Swine and Wine

When: Mon., Nov. 24, 6:30 p.m. 2014

Join Chef Breland as he shows you how to prepare gourmet pork dishes paired with wines. The menu includes sweet sesame glazed baby back ribs, trumpet mushrooms, and arugula sprouts; mini croque monsieur with crispy pancetta; pulled-pork fricassee, butter beans, roasted shallots, and apple relish; and crispy prosciutto and praline pecan cupcakes.

Price: $60

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