W-FA352 Naples Italy with Chef Craig Tinling

Arancini (Fried risotto balls)

Grilled swordfish with puttnaesca sauce

Mellon burrata cheese salad with white balsamic vinaigrette

Chocolate panna cotta tart

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair.

*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.

Date & Time:

Instructor