In the midst of the holiday meal season, learn to perfect the art of tiny bites. A professional chef from the Auguste Escoffier School of Culinary Arts provides hands-on instruction on how to make delicious tapas (small-plate cuisine perfect for entertaining). On the menu: Sample cumin-seared ahi tuna with green curry sauce and spicy grilled lamb brochettes. Wed 5:30-9 p.m.Date: Nov 28, 2012 5:30 pm - Nov 28, 2012 9:00 pm
Venue: Auguste Escoffier School of Culinary Arts
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