|Saturday, April 10, 2021, 1-3pm||Open|
|Sunday, April 11, 2021, 1-3pm||Open|
We will concentrate on knife skills during this 2 hour class. Each participant should bring their own “chef knife” to the class where Chef Michael will teach the basics from knife care and maintenance to proper techniques in holding and using a knife. The recipes for this class were chosen to highlight different knife techniques, and participants will each get to “sharpen” their knife skills in this hands-on cooking class. Menu: Roasted Eggplant, Mozzarella and Tomato Timbale; Fennel and Sausage Soup; Seafood Salad with Calamari, Octopus, Mussels and Clams; Mu Shu Duck with Scallion-Peking Pancakes.