Join Chef Emily Menkes for a trip to the french countryside! This hands’ on class ends in dinner.

Menu:
Salade Lyonnaise- (Frisee, Poached Egg, Lardons, Toasted Walnuts and Red Wine Vinaigrette)
Poulet Tarragon with Wild Mushrooms and White Wine Pan Sauce
Thyme Scented Potatoes Gratin
Roots to River Farm Vegetables