LUNCH AND LEARN – NOVEMBER 21
Up your game with a menu that is great for weeknight dinners or serving guests as dinner party foods. Our DEMONSTRATION will show you how to prepare it. Come for a lunch of Chicken with Mushrooms and Balsamic Bacon Sauce over Creamy Polenta, served with Roasted Brussels Sprouts with Brown Butter and Lemon. Dessert will be Pumpkin Gingersnap Icebox Cake.
