Girls Night Out ~ November
Thursday, November 18th ● 6:30 – 8:30 pm ● “Girls Night Out ~ November” ● Hands-On Class ● Angelina LaRosa Bruner – Angelina’s Culinary Consulting ● $65.00 per seat.
Grab a girlfriend, sister, mom, or daughter and spend a relaxing evening together cooking, laughing, and learning!
Menu: Roasted Carrot and Fennel Salad with Pine Nuts, Goat Cheese, Dried Apricots, Baby Kale and Arugula with a Fresh Tarragon Herb Vinaigrette and Toasted Baguette ● Seared Pork Loin with a Chestnut and Cherry Reduction Sauce, Roasted Potatoes with Garlic, Rosemary, and Sage along with Sautéed Haricots Verts ● Classic Crème Brulee with Fresh Whipped Cream and Fresh Sugared Blackberries. *Remember when registering to let us know if you would like to be seated with someone (and their name) who is registering separately. You will be cooking in pairs. Aprons are not provided.
CAPACITY: 24
Thursday, November 18th ● 6:30 – 8:30 pm ● “Girls Night Out ~ November” ● Hands-On Class ● Angelina LaRosa Bruner – Angelina’s Culinary Consulting ● $65.00 per seat.
Grab a girlfriend, sister, mom, or daughter and spend a relaxing evening together cooking, laughing, and learning!
Menu: Roasted Carrot and Fennel Salad with Pine Nuts, Goat Cheese, Dried Apricots, Baby Kale and Arugula with a Fresh Tarragon Herb Vinaigrette and Toasted Baguette ● Seared Pork Loin with a Chestnut and Cherry Reduction Sauce, Roasted Potatoes with Garlic, Rosemary, and Sage along with Sautéed Haricots Verts ● Classic Crème Brulee with Fresh Whipped Cream and Fresh Sugared Blackberries. *Remember when registering to let us know if you would like to be seated with someone (and their name) who is registering separately. You will be cooking in pairs. Aprons are not provided.
CAPACITY: 24
Thursday, November 18th ● 6:30 – 8:30 pm ● “Girls Night Out ~ November” ● Hands-On Class ● Angelina LaRosa Bruner – Angelina’s Culinary Consulting ● $65.00 per seat.
Grab a girlfriend, sister, mom, or daughter and spend a relaxing evening together cooking, laughing, and learning!
Menu: Roasted Carrot and Fennel Salad with Pine Nuts, Goat Cheese, Dried Apricots, Baby Kale and Arugula with a Fresh Tarragon Herb Vinaigrette and Toasted Baguette ● Seared Pork Loin with a Chestnut and Cherry Reduction Sauce, Roasted Potatoes with Garlic, Rosemary, and Sage along with Sautéed Haricots Verts ● Classic Crème Brulee with Fresh Whipped Cream and Fresh Sugared Blackberries. *Remember when registering to let us know if you would like to be seated with someone (and their name) who is registering separately. You will be cooking in pairs. Aprons are not provided.
CAPACITY: 24