Join us for hands-on cooking classes (ending in dinner, of course) and re-discover French and Italian classic favorites. This is our favorite way to cook and eat in the fall - and we know you'll love it too!
The sausage and duck confit for this class will be made the prior 2 Bistro Friday classes.
-Wild Mushroom Consommé
-Green Salad with Classic Dijon Vinaigrette
-Shelley's Lemon Mousse