Hands-On Class - Seafood Bouillabaisse Bread and reheat cycle

and reheat cycle

Seasoned to bring out rich flavors

The single on/off switch

but don't take our word for it

The rich heritage of the great Yankee woodworker is as well known today as it was hundreds of years ago

Hands-On Class - Seafood Bouillabaisse Bread and reheat cycleWednesday, March 27th, 6: 00 8: 00 pm $250 per Workstation (Hands On) EACH WORKSTATION FACILITATES UP TO 2 GUESTS Limit 5 Workstations Join Chef Soledad Liendo, a graduate of the International Institute of Culinary Arts in Buenos Aires. Soledad will review knife skills as well as other basic cooking techniques during the course of the class. Menu Seafood Bouillabaisse with French Peas ~ Lyonnaise Potatoes ~ Crme Brle Includes up to 2 glasses of wine