Hands-On Class - New England Clam Chowder Paring/Utility It's the heavyweight of the

It's the heavyweight of the line (we mean that literally

Santoku - Japanese for "three virtues" - excels at three cutting techniques: expertly mince garlic

or zest per stroke and will glide easier than most graters

holds generous amounts of filling

Hands-On Class - New England Clam Chowder Paring/Utility It's the heavyweight of theFriday, January 12th, 6: 00 8: 00 pm $250 per Workstation (Hands On) EACH WORKSTATION FACILITATES UP TO 2 GUESTS Limit 5 Workstations Join Chef Soledad Liendo, a graduate of the International Institute of Culinary Arts in Buenos Aires, as she leads you through preparing this delicious meal from scratch. You will go home with new culinary techniques and enjoy a fun evening out in our state of the art culinary kitchen. Menu New England Clam Chowder ~