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When: October 15th, 2013

TIME: 6:30pm-9:30pm

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Sharpen Up! This 3-hour intensive workshop will teach you how to julienne, dice, and brunoise your way through almost any recipe! Guests will learn: The Anatomy of a Chef’s Knife, Basic Vegetable Cuts, General Knife Care and Use Guidelines

$125 (I)

 

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Tomato Bruschetta

White bean dip with grilled pita bread and crudite

Chicken vegetable soup

Fruit salad