Gourmet magazine may no longer be in publication, but it's influence on American home cooks and chefs alike, is iconic. Please join Chef Shelley Wiseman (who was a food editor at Gourmet for 12 years) for a morning of cooking some of the magazine's greatest recipes!
BYO for a meal with fellow classmates and school staff created from the dishes prepared in class!
Seven Layer Smoked Salmon Dip
Pork Rib Roast with Apples, Prunes, and Mustard Cream Sauce
Spinach Salad with Oranges and Warm Goat Cheese (2002)
Brandied Hot Chocolate