Want to add some new tricks to your holiday dinner party and family dinner menus?
Allow Chef Craig Jones to share his passion for creative cuisine! A Johnson & Wales graduate who has worked under Chefs Dan Barber, Jake Rojas, Jonathan Perno and Alberto Lopez, Chef Craig has much to share with his students! In this 3-hour hands-on and demonstration style class we’ll learn to make: Curried Sweet Potatoes with Tamarind Honey Sauce and Micro Cilantro, Roasted Hillside Farms Mushrooms on Crostini with Herbed Chevre and Chive Flowers, Seared Brussels Sprouts with Bacon Jam and Pickled Mustard Seeds, Radicchio Salad with Shaved Fennel, Mint, Citrus, and Lemon Caper Dressing, Farro with Roasted Root Vegetables and Cranberry Gastrique. We will enjoy eating everything we make in class and taste wines to compliment the menu (and your holidays!)

Class fee: $75/student