All levels welcome! Grilled chicken diavolo Grilled Asparagus with capers and lemon Grilled bread and tomato salad with basil vinaigrette Lemon pound cake with zabaglione Adult students (21 and over) […]
All levels welcome! Half a roasted herb de Provence chicken Asparagus with citrus mousseline Duchess potatoes Adult students (21 and over) are welcome to bring a bottle of wine or […]
All levels welcome! Chickpea “chick’n” salad: Celery and onion with low-fat vegan mayo and a tad of Dijon. This can be served with gluten free toast or tortilla, lettuce and […]
All levels welcome! Chicken and andouille sausage gumbo Jambalaya Butter lettuce salad with Champlain vinaigrette lardon and fried egg Beignet Adult students (21 and over) are welcome to bring a […]
All levels welcome! Buttermilk fried chicken Hand cut French fries with zesty sauce The best ever chocolate cake Adult students (21 and over) are welcome to bring a bottle of […]
2 Day Workshop June 27, 28All levels welcome! This fun two-day workshop will intrigue those who like metal clay jewelry making, paint-your-own ceramics, pottery--or those who just want to have […]
All levels welcome! This one-day workshop will explore all the wonderful creative techniques that watercolor offers. Demonstrations, individual attention, and classroom discussions that will help you create loose, impressionistic and […]
All levels welcome! Broccoli "Cheddar” Soup: So fresh and even freezes well. Shallot, onion, garlic, and a touch of lemon, chashew crème and nutritional yeast come together to make this […]
All levels welcome! Acciughini (Zucchini fritters) Steak Tagliata with Arugula and Fried Capers Acorn squash sage Risotto Dark Chocolate-Espresso Budino Adult students (21 and over) are welcome to bring a […]
All levels welcome! A totally plant-based twist on the classic. White mushrooms, potatoes, corn, celery and all the traditional flavors – with no clams. A touch of seaweed can be […]
All levels welcome! Cheese Stuffed Masa Cakes with Salsa Roja Salsa Chimichurri Roja Grilled Flank Steak with Chimichurri Sauce Warm Corn Salad with Chile, Lime, and Cotija Cheese Alfajores (dulce […]
All levels welcome! Handmade perogies Braised beef Berry trifle Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their […]