BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Dunedin Fine Art Center - ECPv6.17.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://www.dfac.org
X-WR-CALDESC:Events for Dunedin Fine Art Center
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20270314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20271107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260902T180000
DTEND;TZID=America/New_York:20260902T200000
DTSTAMP:20260721T132731Z
CREATED:20260608T194619Z
LAST-MODIFIED:20260721T132731Z
UID:10000759-1788372000-1788379200@www.dfac.org
SUMMARY:W-FA609 Baton Rouge with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nPork rillons (Crispy roasted pork belly with pear watercress salad)\, \n\n\n\nPan fried catfish with crawdaddy etouffee on rice\, \n\n\n\nGreen goddess butter lettuce salad\, \n\n\n\nBananas Foster\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa609-baton-rouge-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA609-Baton-Rouge-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260904T180000
DTEND;TZID=America/New_York:20260904T200000
DTSTAMP:20260714T134831Z
CREATED:20260714T134826Z
LAST-MODIFIED:20260714T134831Z
UID:10000773-1788544800-1788552000@www.dfac.org
SUMMARY:W-FA616 Chicken Piccata with Chef Bryan Gallagher
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nBurrata\, Peaches\, Cherries\, Arugula and Lemon-pepper olive oil \n\n\n\nThinly pounded chicken with lemon caper butter sauce\, fettuccine and garlic roasted broccolini \n\n\n\nMini Orange Olive Oil Cakes\, Powdered sugar and fresh raspberries \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa616-chicken-piccata-with-chef-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/07/W-FA616-Chicken-Piccata-with-Chef-Bryan-Gallagher-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260910T180000
DTEND;TZID=America/New_York:20260910T200000
DTSTAMP:20260721T132842Z
CREATED:20250627T174453Z
LAST-MODIFIED:20260721T132842Z
UID:10000237-1789063200-1789070400@www.dfac.org
SUMMARY:W-FA559 Handmade Filled Pasta with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nAgnolotti filled with braised chicken thighs and brown butter-sage\, \n\n\n\nHoney and rosewater semifreddo\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa559-handmade-filled-pasta-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/06/W-FA559-Handmade-Filled-Pasta-with-Chef-Tara-Valle-Oct-16-2025.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260916T180000
DTEND;TZID=America/New_York:20260916T200000
DTSTAMP:20260721T132857Z
CREATED:20260609T150620Z
LAST-MODIFIED:20260721T132857Z
UID:10000760-1789581600-1789588800@www.dfac.org
SUMMARY:W-FA610 Mexican Fiesta with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nHome made corn tortilla\, \n\n\n\nCarne asada\, \n\n\n\nPuerco pibil\, \n\n\n\nPineapple Pico di gillo\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa610-mexican-fiesta-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA610-Mexican-Fiesta-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260917T180000
DTEND;TZID=America/New_York:20260917T200000
DTSTAMP:20260721T132914Z
CREATED:20250531T171638Z
LAST-MODIFIED:20260721T132914Z
UID:10000039-1789668000-1789675200@www.dfac.org
SUMMARY:W-FA506 Surf and Turf Date Night with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nPan seared pork medallions and shrimp scampi\, \n\n\n\nAu gratin potatoes\, \n\n\n\nThe best chocolate cake ever\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa506-surf-and-turf-date-night-with-chef-tara-valle-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA506-Surf-and-Turf-Date-Night.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260918T180000
DTEND;TZID=America/New_York:20260918T200000
DTSTAMP:20260714T140251Z
CREATED:20260714T140247Z
LAST-MODIFIED:20260714T140251Z
UID:10000774-1789754400-1789761600@www.dfac.org
SUMMARY:W-FA617 El Jibarito with Chef Bryan Gallagher
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nShaved Brussel sprout salad with a simple creamy lemon dressing\, craisins toasted almonds\, and cotija cheese \n\n\n\nThe famous Puerto Rican Sandwich with Crispy fried plantain bread. Thinly roasted chicken\, garlic aioli\, lettuce\, tomato\, and melted cheese. Served with a side of simple Spanish rice you can make in a rice cooker \n\n\n\nRice pudding \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa617-el-jibarito-with-chef-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/07/W-FA617-El-Jibarito-with-Chef-Bryan-Gallagher.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260923T180000
DTEND;TZID=America/New_York:20260923T200000
DTSTAMP:20260721T132955Z
CREATED:20260609T153425Z
LAST-MODIFIED:20260721T132955Z
UID:10000761-1790186400-1790193600@www.dfac.org
SUMMARY:W-FA611 Izakaya: Japanese Bar Food with Chef Craig Tinling
DESCRIPTION:All levels welcome! \n\n\n\n\n\nFried chicken (Karaage with a miso aioli)\, \n\n\n\nSoba noodle salad\, \n\n\n\nOkonomiyaki\, \n\n\n\nKimchi Pork belly\, \n\n\n\nScallion chicken yakitori\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa611-izakaya-japanese-bar-food-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/06/W-FA611-Izakaya-Japanese-Bar-Food-with-Chef-Craig-Tinling.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260924T180000
DTEND;TZID=America/New_York:20260924T200000
DTSTAMP:20260721T133023Z
CREATED:20260409T192510Z
LAST-MODIFIED:20260721T133023Z
UID:10000736-1790272800-1790280000@www.dfac.org
SUMMARY:W-FA593 Seafood Frutti Di Mare with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nHandmade angel hair pasta\, \n\n\n\nSpicy Marinara and fresh seafood\, \n\n\n\nFennel and citrus salad\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa593-seafood-frutti-di-mare-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/04/W-FA593-Seafood-Frutti-Di-Mare-with-Chef-Tara-Valle.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260930T180000
DTEND;TZID=America/New_York:20260930T200000
DTSTAMP:20260721T133045Z
CREATED:20260326T185027Z
LAST-MODIFIED:20260721T133045Z
UID:10000653-1790791200-1790798400@www.dfac.org
SUMMARY:W-FA592 Spring in Paris with Chef Craig Tinling
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nLemon sage blueberry compote soft brie on baguette\, \n\n\n\nButter lettuce salad with verte dressing\, \n\n\n\nPoached salmon with tarragon beurre blanc\, \n\n\n\nApple Galette with buttermilk icecream\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa592-spring-in-paris-with-chef-craig-tinling/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/03/W-FA592-Spring-in-Paris-with-Chef-Craig-Tinling.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261001T180000
DTEND;TZID=America/New_York:20261001T200000
DTSTAMP:20260721T133227Z
CREATED:20250626T195426Z
LAST-MODIFIED:20260721T133227Z
UID:10000235-1790877600-1790884800@www.dfac.org
SUMMARY:W-FA548 Sushi Night with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCalifornia\, shrimp tempura and veggie Rolls\, \n\n\n\nCrispy pork belly\, \n\n\n\nHomemade Matcha ice cream\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa548-sushi-night-with-chef-tara-valle-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/05/W-FA548-Sushi-Night.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261002T180000
DTEND;TZID=America/New_York:20261002T200000
DTSTAMP:20260714T141126Z
CREATED:20260714T141124Z
LAST-MODIFIED:20260714T141126Z
UID:10000775-1790964000-1790971200@www.dfac.org
SUMMARY:W-FA618 Simple Home Cooking with Chef Bryan Gallagher
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nStuffed mushrooms with baked herb cheese filling \n\n\n\nSimple roasted chicken thighs\, cauliflower mash\, and pan roasted green beans \n\n\n\nRaspberry Fool.  Time to fool around with some berries and cream a little differently \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa618-simple-home-cooking-with-chef-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/07/W-FA618-Simple-Home-Cooking-with-Chef-Bryan-Gallagher.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261008T180000
DTEND;TZID=America/New_York:20261008T200000
DTSTAMP:20260721T133300Z
CREATED:20260410T151204Z
LAST-MODIFIED:20260721T133300Z
UID:10000740-1791482400-1791489600@www.dfac.org
SUMMARY:W-FA581 Boardwalk Seafood with Chef Tara Valle
DESCRIPTION:All levels welcome \n\n\n\n\n\nMaryland crab cakes with remoulade\, \n\n\n\nChar-broiled oysters\, \n\n\n\nCole slaw\, \n\n\n\nHush puppies\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa581-boardwalk-seafood-with-chef-tara-valle-2/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/04/W-FA581-Boardwalk-Seafood-with-Chef-Tara-Valle.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261015T180000
DTEND;TZID=America/New_York:20261015T200000
DTSTAMP:20260721T133321Z
CREATED:20260410T152113Z
LAST-MODIFIED:20260721T133321Z
UID:10000741-1792087200-1792094400@www.dfac.org
SUMMARY:W-FA544 Classical French with Chef Tara Valle
DESCRIPTION:All levels welcome! \n\n\n\n\n\nHalf a roasted herb de Provence chicken\, \n\n\n\nAsparagus with citrus mousseline\, \n\n\n\nDuchess potatoes\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa544-classical-french-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2026/04/W-FA544-Classical-French-with-Chef-Tara-Valle.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261016T180000
DTEND;TZID=America/New_York:20261016T200000
DTSTAMP:20260714T141846Z
CREATED:20260714T141843Z
LAST-MODIFIED:20260714T141846Z
UID:10000776-1792173600-1792180800@www.dfac.org
SUMMARY:W-FA619 Beef Empanadas with Chef Bryan Gallagher 
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nCreamy Avocado with roasted corn salad \n\n\n\nFresh pastry shell stuffed with seasoned beef and potato filling either fried or baked. Served with a side of creamy cilantro lime slaw \n\n\n\nCapirotada (Mexican bread pudding) with Raisins and apricots \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa619-beef-empanadas-with-chef-bryan-gallagher/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/png:https://www.dfac.org/wp-content/uploads/2026/07/W-FA619-Beef-Empanadas-with-Chef-Bryan-Gallagher-.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261022T180000
DTEND;TZID=America/New_York:20261022T200000
DTSTAMP:20260721T133352Z
CREATED:20251021T133902Z
LAST-MODIFIED:20260721T133352Z
UID:10000298-1792692000-1792699200@www.dfac.org
SUMMARY:W-FA570 European Cooking with Chef Tara Valle
DESCRIPTION:All levels welcome!  \n\n\n\n\n\nHandmade perogies with caramelized onion\, \n\n\n\nBraised beef\, \n\n\n\nPlum trifle\, \n\n\n\nAdult 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.  \n\n\n\n*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. \n\n\n\n \n\n\n\n\nRegister\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDetails\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nDate & Time: \n\n\n\n\n\n\n\n\n\n\n\nInstructor
URL:https://www.dfac.org/class/w-fa570-european-cooking-with-chef-tara-valle/
CATEGORIES:Adult Workshops
ATTACH;FMTTYPE=image/jpeg:https://www.dfac.org/wp-content/uploads/2025/10/European-Cooking-with-Tara-Valle.jpg
END:VEVENT
END:VCALENDAR